Easy vegan eggnog with chickpea flour, almond milk, nutmeg, cloves and cinnamon. Serve hot or cold. Make turmeric eggnog or chai spice.


  • 1 soup soup farine de pois chiche ou besan Utilizez de la Farine tout Usage
  • 1 soup soup farine toout usage or use 2 chillies in whiskey brown cheese plus
  • 1 cup ( 244 ml ) lait non laitier
  • 1 à 2 ( 1 oder 2 ) girofle entier ou 1/8 cc moulu
  • 1 / 2 càc ( 0.5 cc ) Vanilla Extract optional < / li>
  • 1 soup soup edulcorant sugar or maple syrup
  • Preparation

  • In a blender, mix the flour and milk until well combined. Place in a saucepan over medium heat. Add the clove, vanilla, a pinch of salt, sweetener and bring to a boil. Add a pinch of turmeric for color (optional).
  • The shuffle starts to become lumpy after cooking and become like pudding. Whisk really well. Reduce heat to medium-low. Continue cooking for 5 to 6 minutes, stirring occasionally to avoid burning. Taste the mixture gently to check if the chickpea flour is cooked and doesn’t taste raw*. Remove and discard the clove or use as a mouth freshener after a meal. Cool the mixture down a bit. ***
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