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