Guess what? Eggnog with no eggs can still leave you in a festive mood. This recipe proves it! Blended cashews and toasted coconut give the drink its oh-so-good creaminess, while dates infuse it with the sweetness that good eggnog commands. Serve with a dusting of nutmeg.
How the grit stole Christmas
For a finer drink, strain mixture through cheesecloth-lined sieve or use a nut milk bag.
1 cup raw unsalted cashews
1/2 cup pitted dates
1/2 cup shredded dry coconut
1 – 14 oz can light coconut milk
1 Tbsp maple syrup (optional)
1 1/2 tsp vanilla extract
1 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp salt
Place cashews in bowl, cover with water and let soak for at least 4 hours. Place dates in separate bowl, cover with warm water and let soak for 20 minutes. Be sure to reserve date soaking water.
Preheat oven to 325 F. Spread coconut on rimmed baking sheet. Bake, stirring every
2 minutes, until evenly golden brown. Keep a close eye on the oven so coconut does not burn. Remove coconut from oven and let cool.
Drain cashews and place in blender along with 1/2 cup date soaking liquid and 1/2 cup coconut milk. Blend until very smooth. Add drained dates, remaining coconut milk, toasted coconut, maple syrup (if using), vanilla, nutmeg, cloves and salt. Blend until smooth. If mixture is too thick, blend in small amount of water. Adjust sweetness if desired by using more maple syrup.
Pour into glass container and refrigerate until cold.