Vegan Eggnog with Almonds and Cashews
Ingredients
- 1/2 cup almonds
- 1/4 cup raw cashews
- 1/4 cup coconut flakes
- 3 cups water
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp sea salt
- 2 medjool dates, pits removed
- splash bourbon or cognac (optional)
Preparation
Soak the almonds, raw cashews, and coconut flakes in a small bowl with boiling water for 1-2 hours or overnight, then drain.
Add the soaked almonds, cashews, and coconut flakes to a blender along with water, cinnamon, nutmeg, sea salt, and dates, then blend on high for 1 minute.
Pour the mixture into a nut milk bag and squeeze to strain the milk, or use a thin tea towel, old t-shirt, or pair of tights, continuing to squeeze and move hands to extract all the milk.
Pour the strained eggnog back into the blender for easy transfer, then pour into an airtight bottle and store in the refrigerator. Serve chilled or warm for a latte-style drink, and optionally add a splash of bourbon, brandy, or cognac for a spiked version.
Tips
This recipe can be made with different soaking times or straining methods for convenience.
