Vacation Deal with Recipe: Cashew & Macadamia Nut Cream Nog

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

If you wish to make your individual 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 home made 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 carry out the candy and spicy vacation taste. We saved the recipe sweetness and spice low, so style and regulate as needed to your desire.  

This vacation drink tastes creamy and festive, and being plant-based will swimsuit any visitors following a vegan or vegetarian food plan or avoiding dairy merchandise. 

Wishing you cheerful vacation choices for all. 


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 decreased 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) home made cashew and macadamia nut milk 

6 medjool dates (6g), pitted


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 velocity 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 utterly easy and frothy. Pour combination by a effective wire-mesh strainer right into a pitcher or jug. Home made nut milk might be saved within the fridge for as much as three days. 

For the Nut Cream Nog: When you find yourself prepared to organize your eggnog, add the coconut milk and spices to a saucepan. Slowly carry to a low boil, flip off the warmth, and steep for quarter-hour. 

Pour the spice-infused coconut milk right into a excessive velocity 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 regulate 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 basic is nice served by itself, or with a splash of bourbon for adults. Both manner, it’s assured to lift the vacation spirit! 

This recipe makes 10 servings. Serving measurement is ½ cup (120ml).


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

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