In years past, I’ve always enjoyed the traditionally Egg Nog around the Christmas tree but now that I’m vegetarian (and occasionally vegan), I’ve tried numerous recipes for the perfect Dairy Free Eggnog. Last year I had pretty good one but this year was mighty fine!
Now there’s tons of great options for pre-made dairy free egg but I didn’t want all the added sugar and preservatives so I wanted to something I’ve never done, make the “egg nog” homemade with raw cashews (and rum, duh).
So if you got about an hour to spare (most of it your waiting), this could be your new favorite Egg Nog! Happy Holidays!
TOTAL PREP TIME: 1 hour 20 min (1 hour is soaking cashews).
WHAT YOU’LL NEED:
- 1 can of Coconut Milk (I used Goya)
- 1/2 cup of Flax Milk (or other milk alternative)
- 1/2 cup of Raw Cashews
- 3 tbsp of Maple Syrup
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 3 shots (or more) of white rum
- Fresh Cinnamon to garnish (optional)
- High Powered Blender
First things first and this is the hard part. Prepare to soak those cashews. We’re going to blend them up so we need to make sure they’re soft.
Take the 1/2 cup of cashews and toss in a large bowl. Boil about a cup or more of water than you want to toss it into the bowl of cashews. Soak them for about an hour (or overnight if you can).
Next, take all the ingredients (seasonings, cashews, can of milk, rum and flax milk) and put it in a high powered blender. Place on high and watch the magic happen, feel free to add more milk alternative to get the texture right, it should be silky smooth.
For best results, let is sit in the fridge for at least 3 hours to settle. Blend one more time if needed but it’ll be ready to take to the party!
Pour over a few cubes of ice, garnish with a dash nutmeg and a cinnamon stick. Drink responsibility unless you’re at home, then drink irresponsibly.
Happy Holidays to all and to all a drunk night!