Greg DuPree
Active Time
5 Mins
Total Time
2 Hours 35 Mins
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.

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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