Creamy Vegan Eggnog with Chickpea Custard

Method

1. For the eggy mix: In a blender, combine the chickpea flour, all-purpose flour, and 1 cup of non-dairy milk. Blend until smooth and well combined.
2. Pour the mixture into a saucepan and place over medium heat. Add the cloves, vanilla (if using), a pinch of salt, and the first sweetener. Bring to a boil, stirring occasionally.
3. Once boiling, the mixture will start to thicken and become lumpy, like a custard. Whisk vigorously to smooth it out.
4. Reduce the heat to medium-low and continue cooking for 5 to 6 minutes, stirring occasionally to prevent burning. The mixture should be thick and no longer taste raw.
5. Carefully taste the custard to ensure the chickpea flour is fully cooked. Remove the cloves and discard them (or keep them as a breath freshener). Allow the custard to cool slightly.
6. For the nog: In the blender, combine the cooled custard with the remaining 2 1/2 cups of non-dairy milk, the additional sweetener, the soaked cashews (or macadamia nuts), nutmeg, and cinnamon.
7. Blend in 3 to 4 cycles of 30 seconds each, until the mixture is smooth and frothy. Taste and adjust sweetness or spices if needed, blending again.
8. If the nog is thick enough for your liking, add the rum or bourbon and blend briefly. If it's too thin, transfer to a saucepan and gently simmer over medium-low heat until it thickens, then remove from heat, cool slightly, and stir in the liquor.
9. Pour the nog into serving glasses or cups. Sprinkle with extra nutmeg and cinnamon. Chill in the refrigerator until cold, or heat gently until just about to boil for a hot version.
10. Optional: For an extra frothy texture, fold in 1/4 cup or more of aquafaba that has been whipped to soft peaks. Gently fold it in, then chill or serve immediately.