Spiced Winter Nog
“I love this recipe for the holidays, but drink it all winter! It’s rich, flavorful and oh so creamy. It takes a bit of prep so make sure to read the recipe all the way through so you don’t miss any steps. It is so delicious, you’ll love the end product!” – Julia
Makes 8 Servings
For the nog:
- 1 cup cashews
- 1 cup skin-on hazelnuts (I also sometimes add walnuts or brazil nuts in addition to the hazelnuts as I love the flavor combination)
- 2 wide strips orange zest
- 2 cinnamon sticks
- 2 star anise pods
- 4 whole cloves
- 2 cardamom pods
- Freshly grated nutmeg (to taste)
- Maple syrup or coconut nectar (to taste)
- 1 cup dark or spiced rum (optional)
For the coconut cream:
- 1 13.5-oz. can coconut milk
- 1 tablespoon maple syrup or coconut nectar
- 1 teaspoon vanilla extract
- 2 pieces of cheesecloth
Nut nog preparation:
Combine cashew and hazelnuts with about 4 cups of water and let soak overnight – this soaking makes the nuts easier to blend and also helps make them easier for your body to digest. In the morning, strain the mixture, blend with four cups of water and strain through a cheese cloth or other nut milk bag. Combine with all spices in a medium sized pot, and add sweetener to taste. Warm up to simmer, then take off of the heat and let sit for about an hour. Once the spices are strong enough to your liking, strain. Serve hot or cold (I prefer it hot), and add dark or spiced rum if desired.
Coconut cream preparation:
Put a can of coconut cream in the fridge overnight. In the morning, combine coconut cream, sweetener of your choice and vanilla extract to a food processor and blend for approximately 30 seconds.
To serve, put the nut nog in a cup and top with coconut cream (or whipped cream) and one large heart shaped marshmallow.
DO AHEAD: Nut milk mixture can be made 5 days ahead. Keep chilled.