Whether you’re a vegan, or simply want to cut back on something (anything) this holiday season, this creamy, coconutty nog is an egg- and dairy-free alternative to classic eggnog recipes.
It’s remarkably versatile, too. Swap or add in other warming spices, like allspice, cardamom, or mace. If coconut milk is too expensive or not available at your local supermarket, this will still make a lovely nog with soy or almond milk.
This version gets most of its sweetness from medjool dates, which add body as well as approximately 16 grams of sugar apiece. If you prefer your nog sweeter, add a teaspoon or two of agave nectar or honey with the dates.
Of course, some vegans don’t eat honey. Be sure to ask about your guests’ dietary restrictions before you serve this, or any beverage, to a crowd.
- ½ cup cashews
- 1 cup unsweetened coconut milk
- 1 cup unsweetened almond milk
- 1½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- 5 Medjool dates, pitted and chopped roughly
- 1½ ounces Bourbon
In large bowl, combine cashews and milks. Cover bowl and let soak at least 1 hour at room temperature, or up to 12 hours in refrigerator. Transfer nuts and milks into blender or food processor. Add remaining ingredients. Blend until nuts are fully integrated. If mixture looks chalky, add room-temperature water to blender in ½-teaspoon intervals. Pour into glassware and serve. Serves 2.