Cashew Nut Nog
A luxurious dairy-free twist on traditional eggnog made with cashews, hazelnuts, and warming spices. This festive drink is infused with orange zest, cinnamon, and star anise, topped with a fluffy meringue and finished with freshly grated nutmeg.
Ingredients
- •1 cup cashews
- •1 cup skin-on hazelnuts (not roasted)
- •2 strips wide strips orange zest
- •2 sticks cinnamon sticks
- •2 pods star anise pods
- •4 whole whole cloves
- •1 can 13.5 ounce can coconut milk
- •2 tablespoons agave syrup (nectar)
- •1 teaspoon vanilla extract
- •4 large large egg whites*
- •¼ cup powdered sugar
- •1 tablespoon cornstarch
- •¼ teaspoons cream of tartar
- •1 cup dark or spiced rum (optional)
- •1 pinch Freshly grated nutmeg (for serving)
- •2 pieces of cheesecloth
Cooking Instructions
- 1.
Combine cashews, hazelnuts, and 4 cups hot water in a blender or a large bowl. Tie up orange zest, cinnamon, star anise, and cloves in a layer of cheesecloth. Lightly crush spices with a wooden spoon to release oils and add to nut mixture. Let sit overnight.
720 min
- 2.
Remove spice bundle; discard. Blend nut mixture 2 minutes. Strain through a fine-mesh sieve lined with a layer of cheesecloth into a large pitcher, squeezing out as much liquid as possible. Whisk coconut milk, agave, and vanilla into nut milk. Cover and chill until cold, at least 3 hours.
182 min
- 3.
Just before serving, beat egg whites in a medium bowl to soft peaks; beat in powdered sugar, cornstarch, and cream of tartar. Combine rum, if using, and nut milk mixture in a punch bowl. Top with meringue and sprinkle with nutmeg.
15 min
- 4.
DO AHEAD: Nut milk mixture can be made 5 days ahead. Keep chilled.
