Now that Thanksgiving is behind us, glorious time that it was, all I want to do is hunker down and get cozy. Easier said than done as my house is currently in constant state of calamity with a slew of construction projects that have been happening over the past few months. As I write this, mere yards behind me, my driveway is being jackhammered out (serenity now!) and I am getting rather high from the epoxy fumes from the wallpaper that’s being installed (zoinks!). Thankfully one of the many projects wrapped last week, just in time for Thanksgiving, and it’s a lovely, blazing fireplace.
Nothing says cozy to me this time of year like hunkering down in front of the glow of a warm fire with a fuzzy blanket and a tasty nip of eggnog. I adore eggnog (perhaps it’s because I’m such a nutmeg fiend) and all of the nostalgic goodness that comes with it. This year I decided that I would indulge my love for the nog in a new way, and created this totally rich, flavorful, egg and dairy-free version. Nutmeg really is the key here, and I believe that freshly grated kernels beat the pants off of the pre-grated stuff that’s been sitting, exposed, on the shelf or in your pantry for who knows how long. Also quite important is the richness and mouthfeel of the nog, and since I wasn’t working with egg yolk, I blended a thick cashew cream into the cashew milk to give it some heft. I also added a smidge of ground tumeric for that light yellow eggnog tone with the added benefit of its inflammation reducing properties. Perfect to help ward off that construction headache that’s just waiting to pop out. Cue the jackhammer!
Nice nog recipe
2 cups soaked and rinsed cashews
6 tablespoons filtered water (plus any additional needed)
1 1/2 tablespoons organic maple syrup
1/4 teaspoon good vanilla extract
4 cups filtered water
6 tablespoons organic maple syrup
2 1/2 teaspoons freshly ground nutmeg (packed)
1 teaspoon good vanilla extract
1 teaspoon kosher salt
1/2 teaspoon ground tumeric
Soak the cashews for 4 – 6 hours. Rinse and drain.
In a high powered blender, add half of the cashews, 6 tablespoons water, 1 1/2 tablespoons maple syrup, 1/4 teaspoon kosher salt and 1/4 teaspoon of good vanilla extract and blend on high until completely smooth. Have a little extra water on hand in case you need it, but don’t over liquify it as it should be very thick but smooth. Be sure to scrape down the sides if need be so everything is incorporated. Remove contents from blender and set aside.
In the same blender jar, add the rest of the cashews along with 4 cups of water and blend the contents on high speed for a few minutes until they are completely blended with the water and there is a milky appearance. There should be no big chunks! Strain the contents with a nut milk bag or fine mesh strainer, reserving the cashew milk.
Clean out the blender jar so it has no residue and add both the cashew cream and cashew milk along with 6 tablespoons of maple syrup, 2 1/2 teaspoons ground nutmeg, 1 teaspoon of vanilla extract, 1/2 teaspoon tumeric and 1/2 teaspoon kosher salt. Blend until combined.
Serve with a little freshly grated nutmeg over the top.
A slightly naughty nog recipe
Combine 3 parts nice nog with 1 part of your favorite dark rum. Cheers!
For more cashew milk recipes, check out this post.