Our Warm Vanilla Soother recipe is a favorite around here. It is rich and comforting with its whole milk, maple syrup, and eggs. But for everyone with an egg allergy, it seems that this recipe is a no-go for you. I can adapt many of my recipes to become allergy friendly, but for this one? I’ve been at a loss as to how to substitute the eggs.
Why did I even think I needed to try? All of you make Heavenly Homemakers such a wonderful forum, helping each other, offering suggestions, and sharing your experiences. I see dozens of comments on past posts every day in which you are interacting with each other and blessing each other with what you know. This is just one of the many reasons I love you all!
Jenny was one such reader. While others have left comments on my Warm Vanilla Soother recipe post asking how I would adapt it to make it egg free, and I was all, “uhhh, I totally have no idea…” Jenny took her experience and expertise and gave it a try. It worked!!! She emailed to share her story so that I can now share it with you!
Dear Laura,
Two of my kiddos have egg, peanut and tree nut allergies. So I usually alter your recipes. I was the one commenting on your warm vanilla soother. I kept the egg yolks out but put 2 teaspoons baking powder, 3 tablespoons coconut oil and 3 tablespoons water (mixed together is my sub for 2 whole eggs). It turned out awesome. So delicious. Love your recipes.
Jenny
Oh my goodness. Can Jenny’s little boy get any cuter?
Well yes, apparently he can.
Here is the complete recipe for Egg Free Warm Vanilla Soother…
Egg Free Warm Vanilla Soother
3 cups whole milk
2 teaspoons baking powder, 3 tablespoons coconut oil, and 3 tablespoons water mixed together
1/3 cup real maple syrup
2 Tablespoons arrowroot powder or corn starch
1 Tablespoon butter
1 teaspoon vanilla extract
In a medium saucepan, whisk together milk, baking powder/oil/water mixture, maple syrup, and arrowroot powder. Cook over medium heat, stirring constantly (I use a whisk) until mixture begins to thicken. Remove from heat and add butter and vanilla. Stir until creamy. Pour into mugs and serve warm.
Jenny, thank you so much for figuring this out for everyone!
For those of you with milk allergies, coconut milk works great in this recipe. :)
Please continue to send in your stories. I love reading them and sharing them here!
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Yep! He’s a cutie pie. Thanks so much for letting me know about the fruit leather deal. I was just thinking that it is time for more.
I feel like a celebrity! Imagine my surprise when I hopped on my favorite blog and saw my babies photo! Thanks for posting!
We’ve always made it egg free by simply leaving out the eggs! Still delicious and filling.
For a drink thickener, you can actually use arrowroot and it doesn’t taste starchy at all, like cornstarch or flour would. I use it to thicken hot chocolate or “eggnog” (milk with eggnog spices). I am not allergic to eggs, I just like the option of leaving them out, and the arrowroot is so quick. I put about 3/4 tbsp. in a mug, with whatever other ingredients (cocoa, honey, spices, etc.) and mix it with a little bit of cool water. Then I add boiling water or hot milk and let it sit for a few moments and it thickens up. People may want to experiment with different amounts, as according to my husband I like things unusually thick :)
I have read and been told that chia seeds can be used as an egg substitute. The seeds “bloat” in liquid, so adding them to this recipe would thicken it for sure. :-))
Ground flaxseed and water can be used as an egg substitute as well.
I finally got around to making this, and it was delicious! I have missed the soothers since I have found I am sensitive to eggs. I used canned coconut milk, so I probably didn’t need the coconut oil/water/baking powder mixture, it is really thick! I also added 1 tsp. of cinnamon and 1/4 tsp. of nutmeg.