Author Notes: This dairy-free version of eggnog will blow your mind. It’s rich, creamy, and it’s just the right amount of sweet. Serve it spiked, or simply warm up a cup for a perfect, wintery afternoon treat. —Gena Hamshaw
Makes: 6 cups
Ingredients
-
3/4
cup dry cashews, soaked overnight and drained (they’ll plump up to about 1 cup as they soak)
-
2
Medjool dates, pitted, soaked overnight and drained
-
1
can full fat coconut milk
-
2
cups water
-
1/3
teaspoon (or 1/4 heaping teaspoon) salt
-
1/2
teaspoon ground nutmeg
-
1/2
teaspoon ground cinnamon
-
1/3
cup maple syrup
-
1/3 to 1/2
cups bourbon or rum to taste (optional)
Directions
- Blend all ingredients together in a blender on high speed till smooth. It may take a few minutes for the mixture to become creamy and uniform; be patient. Serve warm or cold.
1 of 2
Photo by Bobbi Lin
2 of 2
Photo by Bobbi Lin