Food and lifestyle blog Eater has recently put forth a vegan egg white substitute for creating frothy cocktails, as consumers seeking for libations that adhere to their dietary restrictions. Rather than opting for raw egg whites to give drinks an airy texture, vegan drinks can use the aquafaba which is the Latin American term for bean water to achieve the same texture and consistency egg. This is ideal for vegans looking to enjoy such frothy beverages as whiskey sours and the like without having to worry about ingesting animal products.
The drinks are made using the liquid found inside cans of beans such as chickpeas to recreate the same texture and consistency as egg whites in cocktail drinks. The bean liquid can be shaken the same way as the egg and brought to a meringue-like consistency to add to drinks.
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