It's the holidays... relax and indulge! We've got just the thing for you... christmasy drinks with booze... duh. Check out our latest video with 3 ideas for you and keep scrolling for the full vegan nog recipe.
** makes 3 1/4 cups or 4 to 5 servings
1 C raw cashews, soaked for 20 minutes in hot water
3 C filtered water
1 can of full fat coconut milk (refrigerated overnight)
1/4 C + 2 tbsp coconut sugar
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp vanilla powder or 1 tsp vanilla extract
1/8 tsp sea salt
3 to 4 oz dark spiced rum
Drain and rinse the cashews from the soaking water. Place in a high powered blender with filtered water. Blend until completely smooth and milky looking. Strain by hand through a nut milk bag, a double layer of cheesecloth, or you can use a pair of cheap brand new panty hose. Cut one leg off! Pour the milk through whatever you're using over a large bowl and squeeze out the liquid by hand until the pulp is dry and there is no more liquid left.
If you've never made nut milk before you do need a high powered blender like a vitamix in order to get the nuts blended thoroughly.
Rinse and dry out the blender and then add the cashew milk back to the blender. Scoop the thick cream off the top of the can of coconut milk and only add that to the blender along with the remaining ingredients, except the rum! Blend until smooth. It can be served immediately or store in a jar in the fridge for up to 7 days. You can also freeze this mixture for up to 2 months. It will separate when refrigerated or thawed from frozen but just shake it up before serving.
When ready to make the drinks get a little bit of additional coconut sugar and place it on a plate. Wet the edges of your glass and rim the serving glasses with coconut sugar. Add 1/2 to 1 oz of spiced rum per serving - depends on how strong you like it. Then top with about 3/4 C of the vegan nog. You an add coconut whip on top. We used this brand in the photos or we have a homemade coconut whip recipe here.