Most non-dairy ingredients are relatively new to the cocktail world. However, demand for them has been picking up steam over the past decade as more and more people have sought out a broader range of options. As with coffee culture, cocktail consumers are waking up to a new world of possibilities with milk products made from soy, oats, coconut, almonds, cashews, and more. These dreamy dairy-free substitutes add similar depth and a rich texture to cocktails, mimicking the smooth, decadent mouthfeel achieved by milk, cream, or eggs. Used in everything from fizzes and eggnog to sours and flips, these alternatives have a lot to offer home mixologists who are feeling adventurous.

Aquafaba (Chickpea Brine)

And then there is aquafaba. This culinary magic trick uses chickpea brine–the viscous liquid in canned chickpeas or the reserve in the pan after boiling dried garbanzo beans–in the place of egg whites to create the distinctive cap of foam that tops fizzes and sours. Discovered by vegan French chef Joël Roessel in 2014, aquafaba can be used to create everything from meringues and mousses to angel food cake and, of course, cocktails. There are many mixed drinks that can substitute aquafaba for egg whites, including the Whiskey Sour. Fans of this version note that aquafaba adds complexity to the beloved cocktail. 

The key to creating a robust cocktail using aquafaba is a technique known as dry shaking, which is a vigorous shake of all of the ingredients except ice. Once the mixture reaches the desired texture, ice is added and the cocktail is shaken once more. This process gives the final product added depth and richness. To add more aeration and achieve a creamier texture, bartenders recommend a long, slow pour when straining the cocktail into the glass. Getting some height when pouring will introduce more air into the drink and create a foamier result.

Plant-based Milks & Creams

When creating vegan cocktails using dairy-free alternatives, it is important to know the best pairings. For instance, whiskey works well with milk made from nuts or grains. Oat milk has a robust texture that holds up well in Bourbon Punch, and almond milk is a popular substitute in Bailey’s Irish Cream and Spiked Hot Chocolate. Another vegan twist on an old favorite is the White Russian made with cashew milk or coconut cream, which is created by simmering raw coconut in water until it reduces into a thick, velvety cream. Coconut milk is also a natural in tiki cocktails like the Blue Hawaiian, which features the always-welcome flavor pairing of rum, coconut, and pineapple. Now that’s a taste of the tropics we can’t wait to try.