Cashew Nut Nog

The nog nut dairy
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Cashew Nut Nog

Serves: 1 Time: 00:30 Skill:

This  “nut nog” offers a dairy free take on the classic holiday beverage using cashew milk for creaminess and coconut milk for flavor  and lots of runs to help deal with relatives

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Ingredients
  • 1 cup cashews
  • 1 cup skin-on hazelnuts (not roasted)
  • 2 wide strips orange zest
  • 2 cinnamon sticks
  • 2 star anise pods
  • 4 whole cloves
  • 1 13.5 ounce can coconut milk
  • 2 tablespoons agave syrup (nectar)
  • 1 teaspoon vanilla extract
  • 4 large egg whites*
  • 1/4 cup powdered sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoons cream of tartar
  • 1 cup dark or spiced rum (optional)
  • Freshly grated nutmeg (for serving)
Preparation
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.

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