Velvety Spiced Plant-Nog
Recipe by Chef Nina Curtis
Ingredients
- 1 cup raw cashews, soaked 2 to 4 hours in hot water and drained
- 1½ cups unsweetened oat milk
- 1 cup canned full-fat coconut milk, shake can before opening
- ⅓ cup date syrup
- 1 teaspoon vanilla extract
- 1 teaspoon freshly grated nutmeg, plus more for topping
- ½ teaspoon ground Ceylon cinnamon
- ¼ teaspoon turmeric
- Pinch of Himalayan pink salt
Instructions
- Add all ingredients to a high-speed blender and blend on high for 60 seconds, or until smooth and creamy. Taste and adjust spices or add an extra splash of oat milk for a thinner consistency, if desired. If using alcohol, stir it in before serving. Serve chilled or over ice. Garnish with a dusting of nutmeg or cinnamon and, if desired, a cinnamon stick. Top with a dollop of nondairy whipped topping and a sprinkle of nutmeg.