Holiday Treat Recipe: Cashew and Macadamia Nut Cream Nog

Eggnog has been a holiday tradition since the 1300s, when European monks were known to drink “warm liquor of milk, eggs, and figs.” Although we love this holiday flavor, modern-day eggs are usually packed with sugar and saturated fat. That’s why we set out to create a rich creamy nog full of holiday spices without the added saturated fat and sugar.

If you want to make your own vegan nog, fresh almond milk is key! It’s incredibly easy to make and far tastier than the store-bought variety. It is light, fluffy and textured and is a treat in itself. This recipe starts with a homemade cashew and macadamia nut milk that becomes the base for a coconut-infused almond cream nog.

Cashews and macadamia nuts make the creamiest almond milk because of their high fat content, but substituting almonds, walnuts, or even whole-grain oats will reduce the fat. Fresh almond milk can be made in advance and stored in the refrigerator for up to three days.

The step of heating coconut milk with spices infuses it into the liquid to bring out the sweet and spicy holiday flavor. We kept the recipe low on sweetness and spice, so taste and adjust to your liking.

This holiday drink tastes creamy and festive, and being plant-based is perfect for any guest following a vegetarian or vegan diet or avoiding dairy.

Wishing you all a happy holiday alternative.

Ingredients:

For cashew and macadamia nut milks (Yields 4 cups):

½ cup (75 grams) raw cashews

½ cup (75 grams) raw macadamia nuts

4 cups (950 ml) water

½ teaspoon (5ml) maple syrup

⅛ teaspoon (~0.5 g) sea salt

For the Almond Cream Nog:

1 cup (240 mL) coconut milk, light or low-fat

1/4 teaspoon (~1 gram) cinnamon

1/4 teaspoon (~1 gram) cardamom

1/2 tsp (~2 g) ground nutmeg + extra for garnish

4 cups (950mL) homemade cashew and macadamia nut milk

6 Medjool dates (6 g), pitted

Instructions:

For Nut Milk: Soak cashew nuts and macadamia nuts in room temperature water for four to eight hours. Rinse, drain and add the soaked almonds to a high speed blender. Cover with four cups of fresh water and add the maple syrup and sea salt. Blend ingredients on high for one to two minutes. Almond milk should be completely smooth and frothy. Pour the mixture through a fine wire-mesh strainer into a pitcher or jug. Homemade almond milk can be stored in the refrigerator for up to three days.

For the Almond Cream Nog: When you’re ready to prepare your eggnog, add the coconut milk and spices to a saucepan. Slowly bring to a low boil, turn off the heat, and steep for 15 minutes.

Pour the spiced coconut milk into a high-speed blender and add the pounded dates. Blend on high until dates are emulsified. Add fresh almond milk and mix on high to combine. Taste and adjust for desired sweetness.

To serve, pour the almond cream nog into small tumbler glasses and garnish with a dash of nutmeg. Freshly grated nutmeg adds extra holiday flair if you have it. This holiday classic is great served on its own or with a splash of bourbon for adults. Either way, it’s guaranteed to raise the holiday spirit!

This recipe makes 10 servings. Serving size is ½ cup (120 ml).

Nutritional Information (per serving):

Calories 130 KCal

2 grams of protein

10 grams of total fat

2.5 grams of saturated fat

Cholesterol 0 mg

Carbohydrates 9 grams

2 grams of fiber

7 grams of total sugars

Added sugars are 5 grams

Sodium 190 mg

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