Cashew Nut Nog
From the kitchen of CarlyCreamy cashew and hazelnut milk infused with warm spices, orange zest, and coconut. Silky, luxurious, and nothing like store-bought nog. Topped with whipped egg whites for that classic festive richness.
- Prep
- n/a
- Cook
- n/a
- Total
- n/a
- Servings
- 4
- Difficulty
- medium
Ingredients
4 servings
- 11 cup cashews
- 11 cup skin-on hazelnuts (not roasted)
- 12 wide strips orange zest
- 12 cinnamon sticks
- 12 star anise pods
- 14 whole cloves
- 11 13.5 ounce can coconut milk
- 12 tablespoons agave syrup (nectar)
- 11 teaspoon vanilla extract
- 14 large egg whites*
- 11/4 cup powdered sugar
- 11 tablespoon cornstarch
- 11/4 teaspoons cream of tartar
- 11 cup dark or spiced rum (optional)
- 1Freshly grated nutmeg (for serving)
- 12 pieces of cheesecloth
Instructions
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.
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.
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.
DO AHEAD: Nut milk mixture can be made 5 days ahead. Keep chilled.