What Is Aquafaba and How Do You Use it to Make Cocktails?

WRITTEN BY: SCOTT VAN DORT

Aquafaba. “Aqua, who?”. No,  it’s not the name of some comic book superhero.

Although when it comes to egg white substitutions, you could say it’s kinda like a superhero in the cocktail world.

Below: what aquafaba is, whether it’s vegan, how to make it, how long it keeps and how to use it in a Whiskey Sour.

What Is Aquafaba?

Aquafaba is the cooking liquid from chickpeas, used as an egg white substitute in cocktails and baking. In cocktails it produces a foamy head, much like egg white does.

Where Can You Buy Aquafaba?

Anywhere that sells chickpeas (raw, canned or in a carton). The easiest place to find chickpeas is, of course, the supermarket. 

Is Aquafaba Vegan?

Yes, aquafaba is vegan. It’s made from chickpeas, which are plant-based, so it works as an egg-free substitute in cocktails and baking. 

How Do Make Aquafaba?

From canned chickpeas:

1. Strain the can of chickpeas and save the liquid.
2. That liquid is your aquafaba.

From raw chickpeas:

1. Soak the chickpeas in water overnight.
2. Discard the soaking water.
3. Cook the chickpeas, then strain them to keep the cooking liquid.
4. Return the liquid to the heat and reduce it by half.

And don’t forget to whip up some delicious hummus with those leftover chickpeas.

Of course, you can also prepare and make your own aquafaba. Don’t miss the video where Rico shows you how to soak, prepare and cook Raw Chickpeas to make your own Aquafaba from scratch. 

“Just like when you’re cooking them for food, you’ll need to soak them in water overnight, which is going to hydrate them,” explains Rico. “Once you’ve let these soak overnight, get rid of all the water – that’s the soaking liquid and we don’t want that.”

“Next you want to cook your chickpeas. Once they’re done, you want to strain the chickpeas and that’s going to leave you with the cooking liquid. Then put that cooking liquid back on heat and you want to reduce it by half then you’re going to have aquafaba.” Just like magic.

Got questions? Watch this video!

How Long Does Aquafaba Keep?

Aquafaba keeps in the fridge for 5-7 days, ideally in a glass jar with a lid. It can also be frozen for about 3 months.

How Do Use Aquafaba in Cocktails?

Use aquafaba in a cocktail the way you’d use egg white: add it to the shaker with the other ingredients and shake to build a frothy head. For a Whiskey Sour:

1. Add all the ingredients, including the aquafaba, to a cocktail shaker.
2. Add ice and shake until the shaker feels cold.
3. Strain out the ice with a Hawthorne strainer.
4. Shake again without ice to build the foam.
5. Serve.

The Whiskey Sour is a classic example of a cocktail made with aquafaba.

To make a Whiskey Sour, first pour all of your ingredients into a cocktail shaker minus the ice. Rico shares, “I like to do my wet shake first and dry shake second. We really want to emulsify the proteins in there to get that texture really velvety, really thick, really creamy with a nice head”.

A wet shake means shaking first with ice. You’ll see from the condensation on the shaker when you’ve got a nice chill. Next, using a hawthorne strainer, strain to remove all the Ice. Already at this stage, you’ll see that you’ve got a nice froth just as if egg white was in there. Now, it’s time to give it a second shake, this time without ice. Now, you’re ready to serve your drink!

How Much Aquafaba Replaces One Egg White?

Aquafaba replaces egg white measure for measure. Cocktail recipes typically call for 15-30 ml of egg white per drink (a whole egg white is roughly 30 ml), so use the same amount of aquafaba. If a recipe simply says “one egg white,” 30 ml is a reliable starting point. Shake it as you would egg white: wet shake first, then dry shake, to build the foam.

Why Does Aquafaba Work in Cocktails?

“The reason why it works is because the complex proteins that you find in egg white,” explains Rico. “You will also find in beans and their cooking liquid. All those proteins end up in here and once you reduce them you have that same effect.”

Aquafaba is also perfect for using in food. “It’s perfectly good as a vegan and dairy free substitute for eggs when you’re baking. Don’t try and make omelets with it – it’s not that type of egg substitute,” explains Rico.

Now it’s time to start mixing some delicious cocktails with aquafaba!