Holiday Treat Recipe: Cashew & Macadamia Nut Cream Nog

RECIPE BY LEANDRA ROUSE | PHOTOGRAPHY BY SAM EMMONS 

Eggnog has been a vacation custom because the 1300’s, when European monks have been identified to drink “a heat ale of milk, eggs, and figs.” Whereas we love these vacation flavors, modern-day eggnog is often filled with sugar and saturated fats. Due to that we ventured to make a wealthy creamy nog filled with vacation spices, with out the surplus saturated fats and sugar.

If you wish to make your individual vegan nog, contemporary nut milk is vital! It’s extremely straightforward to make and a lot tastier than the store-bought selection. It’s mild, fluffy and textured, and a deal with all by itself. This recipe begins with a selfmade Cashew and Macadamia nut milk that turns into the bottom for a coconut-infused Nut Cream Nog. 

Cashews and Macadamia nuts make the creamiest nut milk due to their larger fats content material, nevertheless, substituting with almonds, walnuts, and even complete grain oats will make it decrease in fats. The contemporary nut milk could be made upfront and can retailer within the fridge for as much as three days. 

The step of heating the coconut milk with the spices infuses it into the liquid to convey out the candy and spicy vacation taste. We saved the recipe sweetness and spice low, so style and alter as needed on your desire.  

This vacation drink tastes creamy and festive, and being plant-based will swimsuit any friends following a vegan or vegetarian weight loss plan or avoiding dairy merchandise. 

Wishing you content vacation choices for all. 

INGREDIENTS: 

For the Cashew and Macadamia nut milk (yields 4 cups):

½  cup (75g) uncooked cashew nuts

½ cup (75g) uncooked macadamia nuts 

4 cups (950mL) water

½ teaspoon (5ml) maple syrup

⅛ teaspoon (~0.5g) sea salt

For the Nut Cream Nog: 

1 cup (240mL) coconut milk, lite or diminished fats 

1/4 teaspoon (~1g) of cinnamon

1/4 teaspoon (~1g) floor cardamom

1/2 teaspoon (~2g) floor nutmeg + additional for garnish 

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

6 medjool dates (6g), pitted

INSTRUCTIONS: 

For the nut milk: Soak the cashew nuts and Macadamia nuts in room temperature water for 4 to eight hours. Rinse, drain, and add the soaked nuts right into a excessive pace blender. Cowl with 4 cups of contemporary water, and add the maple syrup and sea salt. Mix the substances on excessive for one to 2 minutes. The nut milk ought to be utterly clean and frothy. Pour combination by means of a advantageous wire-mesh strainer right into a pitcher or jug. Do-it-yourself nut milk could be saved within the fridge for as much as three days. 

For the Nut Cream Nog: When you’re prepared to arrange your eggnog, add the coconut milk and spices to a saucepan. Slowly convey to a low boil, flip off the warmth, and steep for quarter-hour. 

Pour the spice-infused coconut milk right into a excessive pace blender and add the pitted dates. Mix on excessive till dates are emulsified. Add the contemporary nut milk and mix on excessive to mix. Style and alter for desired sweetness. 

To serve, pour the Nut Cream Nog into small tumbler glasses and garnish with a touch of nutmeg. Contemporary grated nutmeg provides additional vacation aptitude if in case you have it. This vacation traditional is nice served by itself, or with a splash of bourbon for adults. Both means, it’s assured to boost the vacation spirit! 

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

NUTRITION FACTS (PER SERVING): 

Energy 130 KCal

Protein 2 g

Whole fats 10 g

Saturated fats 2.5 g

Ldl cholesterol 0 mg

Carbs 9 g

Fiber 2 g

Whole sugars 7 g

Added sugars 5 g

Sodium 190 mg