Many classic cocktails use egg whites to create a beautiful, creamy foam, and so far, the most popular vegan substitute has been so-called aquafaba: chickpea water. However, it has the downside of not being completely neutral in taste, and you\u2019d need to make an incredible amount of hummus to use up the leftover chickpeas. Now, there\u2019s another, much more practical solution!<\/p>\n
Dr. Yanni\u2019s Magic Foamer can replace egg whites in whisky sours, pisco sours, and any other drinks where you want a delicious foam. It comes in a handy bottle with a dropper, is entirely vegan, and works like a charm.<\/p>\n","protected":false},"excerpt":{"rendered":"
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