I absolutely adore all the festive holiday treats that come out this time of year, and in particular any eggnog related treats are always hard for me to resist. I think I like eggnog inspired desserts more than actual eggnog, as I find drinking a glass to be too heavy for my liking.
Why you’ll love these Vegan Eggnog Marshmallows
I love popping one or two of these eggnog marshmallows into my morning coffee and watching them slowly melt into a thick, frothy layer.
Try tucking a few into a holiday mug along with some hot cocoa mix for a wonderful homemade Christmas gift!
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These plant-based eggnog marshmallows are soft, fluffy and full of holiday eggnog flavor!
- nonstick cooking spray
- 1/2 cup aquafaba (the liquid from a can of chickpeas)
- 1/4 teaspoon cream of tartar
- 1 tablespoon rum
- 1 tablespoon vanilla extract
- 1/2 teaspoon ground nutmeg divided
- 1/4 teaspoon salt
- 2/3 cup water
- 1 tablespoon agar agar powder
- 1 1/4 cup organic granulated sugar
- 1/2 teaspoon cinnamon
- 2/3 cup organic powdered sugar
Coat an 8-inch square baking pan with nonstick cooking spray
Add aquafaba and cream of tartar to a mixing bowl and mix with an electric mixer on high for 6 minutes until very fluffy. Add rum, vanilla extract, salt and 1/4 teaspoon nutmeg and whip for 3 more minutes until stiff peaks are formed.
Boil the water and agar agar for 3 minutes stirring frequently. Add sugar and boil for another 3 minutes stirring constantly over medium-low heat.
Turn off the heat and add the hot sugar mixture into the beaten aquafaba. Add this mixture slowly while beating aquafaba with a mixer set to low for about 30 seconds. This will turn the fluffy white mixture a little shiny. Pour mixture into the prepared pan and let set for about 1 hour.
Cut marshmallows into 1-inch squares (coat knife and spatula with nonstick spray if marshmallows are sticking. Combine cinnamon, powdered sugar and remaining nutmeg together in a bowl and toss marshmallows to coat with the mixture.
This post was originally published on December 11, 2013 and updated on December 20, 2019.