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Total Time
2 Hours 35 Mins
Yield
Serves 6 (serving size: about 3/4 cup)
Cashew milk is one of the thickest nut milks, with a mild flavor that makes it ideal as a plant-based swap in this classic sipper. Compared to store-bought versions, our nog has about half the calories and 2/3 less sugar per serving.
Ingredients
- 4 cups unsweetened cashew milk
- 2/3 cup well-shaken and stirred canned unsweetened coconut milk (such as Thai Kitchen)
- 6 pitted Medjool dates
- 1/2 teaspoon vanilla bean paste
- 1/4 teaspoon ground nutmeg
- Whole nutmeg (optional)
Nutritional Information
- Calories 92
- Fat 7g
- Satfat 5g
- Unsatfat 1g
- Protein 1g
- Carbohydrate 8g
- Fiber 1g
- Sugars 6g
- Added sugars 0g
- Sodium 110mg
- Calcium 31% DV
- Potassium 3% DV
How to Make It
Step 1
Place cashew milk, coconut milk, and dates in a blender; let stand 30 minutes.
Step 2
Add vanilla bean paste and nutmeg to blender. Process on high until smooth, about 2 minutes, stopping to scrape down sides as needed. Pour mixture through a fine wire-mesh strainer into a pitcher; discard solids. Chill at least 2 hours or up to overnight. If desired, grate whole nutmeg over servings for garnish.
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