Holiday nog holds a special place in our hearts. For many, it is the epitome of Christmas and brings back memories of holiday parties through the years. Well, don’t worry, dear friends. Just because you’re avoiding eggs doesn’t mean you have to forgo your favorite holiday drink. Using the magic of cashews and coconut cream, we’ve re-created a holiday nog that is every bit as luscious as the nog you grew up drinking, and redolent of the cozy flavors of winter.
Yield: 4–6 servings
Prep time: 10 minutes | Total time: 7 hours
You’ll need: a high-powered blender
Advance prep required (soak the cashews)
½ cup raw cashews, soaked in water overnight or for at least 4 hours, drained, and rinsed
1 cup water
1 cup full-fat coconut cream
1 cup unsweetened, plain soy milk
2½ tablespoons granulated sugar
1½ teaspoons vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
⅛ teaspoon ground cardamom
1. In a high-powered blender, combine the soaked cashews, water, coconut cream, soy milk, sugar, vanilla extract, cinnamon, nutmeg, cloves, and cardamom and purée until smooth.
2. Place the nog in the refrigerator and chill for 2 to 3 hours. Stir the nog and serve cold.
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