Vacation Deal with Recipe: Cashew & Macadamia Nut Cream Nog

RECIPE BY LEANDRA ROUSE | PHOTOGRAPHY BY SAM EMMONS 

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

If you wish to make your personal vegan nog, recent nut milk is vital! It’s extremely simple to make and a lot tastier than the store-bought selection. It’s gentle, fluffy and textured, and a deal with all by itself. This recipe begins with a do-it-yourself 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 increased fats content material, nevertheless, substituting with almonds, walnuts, and even complete grain oats will make it decrease in fats. The recent nut milk might be made prematurely 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 stored the recipe sweetness and spice low, so style and modify as needed on your choice.

This vacation drink tastes creamy and festive, and being plant-based will go well with any company following a vegan or vegetarian food regimen or avoiding dairy merchandise.

Wishing you cheerful 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 lowered 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) do-it-yourself 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 recent water, and add the maple syrup and sea salt. Mix the substances on excessive for one to 2 minutes. The nut milk needs to be fully easy and frothy. Pour combination by way of a tremendous wire-mesh strainer right into a pitcher or jug. Selfmade nut milk might be saved within the fridge for as much as three days.

For the Nut Cream Nog: If you end up 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 recent nut milk and mix on excessive to mix. Style and modify for desired sweetness.

To serve, pour the Nut Cream Nog into small tumbler glasses and garnish with a touch of nutmeg. Recent 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

Complete fats 10 g

Saturated fats 2.5 g

Ldl cholesterol 0 mg

Carbs 9 g

Fiber 2 g

Complete sugars 7 g

Added sugars 5 g

Sodium 190 mg