Rich in cream and refined sugars, eggnog is a devilish seasonal treat if there ever was one. Take a pass on the additive-laden store-bought cartons in favour of this healthier version that proves eggnog with no eggs can still leave you in a festive mood. Blended cashews and toasted coconut give the drink its oh-so-good creaminess, while dates infuse the sweetness that good eggnog commands. Serve with a dusting of nutmeg.
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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 20 minutes.
Preheat oven to 325 F (160 C). 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 them in blender along with 1/2 cup (125 mL) date soaking liquid and 1/2 cup (125 mL) 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.
This recipe is part of the Scratch Batch collection.
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