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Eggnog

Serves 4 to 6

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    Eggnog

    Holiday nog holds a special place in our hearts. For many, it is the epitome of Christmas and brings back memories of holiday parties through the years. Well, don’t worry, dear friends. Just because you’re avoiding eggs doesn’t mean you have to forgo your favorite holiday drink. Using the magic of cashews and coconut cream, we’ve recreated a holiday nog that is every bit as luscious as the nog you grew up drinking. It’s redolent of the cozy flavors of winter

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    recipe | Toni Okamoto & Michelle Cehn

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    Eggnog

    Ingredients

    • 1/2 cup raw cashews, soaked in water overnight or for at least 4 hours, drained, and rinsed
    • 1 cup water
    • 1 cup full-fat coconut cream
    • 1 cup unsweetened, plain soy milk
    • 2 1/2 Tbsp sugar or sweetener of choice
    • 1 1/2 tsp vanilla extract
    • 1 tsp ground cinnamon
    • 1/4 tsp ground nutmeg
    • 1/8 tsp ground cloves
    • 1/8 tsp ground cardamom
    •  

    Nutrition

    Per serving:

    • calories278
    • protein4g
    • fat14g
    • carbs36g
      • sugar31g
      • fiber1g
    • sodium34mg

    Directions

    01

    1. In high-powered blender, combine soaked cashews, water, coconut cream, soy milk, sugar, vanilla extract, cinnamon, nutmeg, cloves, and cardamom and puree until smooth.
    2. Place eggnog in refrigerator and chill for 2 to 3 hours. Stir eggnog and serve cold.
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