Serves a Party of 4
Just imagine – it’s Christmas Eve and you’re sitting around the fireplace watching your favorite holiday movie and enjoying some sweet treats, wondering what would hit the spot as a tasty refreshment to pair with them. This Holiday Nog created with mainly raw cashews and oats will complete the coziest night by adding in the seasonal spices of cinnamon and nutmeg with a smooth and creamy texture.
I started off this recipe with making homemade oat milk by blending together oats and water and straining them into a large bowl using a metal strainer. Out of all of the plant based milks available to us, Oat Milk has to be my favorite and seems to always add a wonderful flavor to whatever you are preparing with it, so making it from scratch and realizing how quick and easy it was has me feeling so happy and ambitious to use it in more desserts and maybe even coffee.
Being a huge fan of egg nog my whole life, I am also happy to know I can easily make a healthier alternative to share on my favorite holiday with just a few simple steps.
Ingredients:
- 2 Cups of Rolled Oats
- 3 Cups of Water
- 1 Cup of Raw Cashews (soaked for 24 hours or boiled for 15 minutes)
- 3/4 Cup of Dates (or about 8 dates)
- 1 Can of Coconut Milk
- 1/2 Cup of Agave Nectar
- 1 Teaspoon of Cinnamon
- 1 Teaspoon of Nutmeg
- Pinch of Salt
- Almond Milk Whipped Cream (optional)
For the oat milk, blender together the 2 cups of oats along with your 3 cups of water and pulse with a high powered blender for a solid minute.
Pour the mixture over a metal strainer and into a large bowl to get any of the tiny bits out.
Drop the strained mixture back into the blender and pulse together the remainder of the ingredients including the cashews, dates, coconut milk, agave nectar, nutmeg, cinnamon, and salt for another full minute on high speed.
Finally, dollop a bit of whipped cream on top, sprinkle on some additional cinnamon and be ready to be surprised of how tasty it comes out!
Plant Sugar Kitchen 