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Eggnog Marshmallows

These plant-based eggnog marshmallows are soft, fluffy and full of holiday eggnog flavor!

Course Snack
Cuisine American
Keyword eggnog treats, marshmallow recipe for Christmas, vegan marshmallow
Prep Time 15 minutes
Cook Time 6 minutes
Setting 1 hour
Total Time 1 hour 21 minutes
Servings 16 marshmallows
Calories 133 kcal
Author Denisse


  • 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


  1. Coat an 8-inch square baking pan with nonstick cooking spray

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Recipe Notes

I love popping one or two of these eggnog marshmallows into my morning coffee and watching them slowly melt into a thick, frothy layer.