Cashew Nut Nog
Serves: 3
Halle Leffler
1 January 1970
Based on User reviews:
53
Spice
53
Sweetness
51
Sourness
47
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Cashew1 tsp
Vanilla Extract4 large
Egg White (*)1 cup
Powdered Sugar1 tbsp
Cornstarch1 tsps
Cream Of Tartar1 cup
DarkDirections:
1
Combine cashews, hazelnuts, and 4 cups hot water in a blender or a large bowl
2
Tie up orange zest, cinnamon, star anise, and cloves in a layer of cheesecloth
3
Lightly crush spices with a wooden spoon to release oils and add to nut mixture
4
Let sit overnight
5
Remove spice bundle; discard
6
Blend nut mixture 2 minutes
7
Strain through a fine-mesh sieve lined with a layer of cheesecloth into a large pitcher, squeezing out as much liquid as possible
8
Whisk coconut milk, agave, and vanilla into nut milk
9
Cover and chill until cold, at least 3 hours
10
Just before serving, beat egg whites in a medium bowl to soft peaks; beat in powdered sugar, cornstarch, and cream of tartar
11
Combine rum, if using, and nut milk mixture in a punch bowl
12
Top with meringue and sprinkle with nutmeg
13
DO AHEAD: Nut milk mixture can be made 5 days ahead
14
Keep chilled
15
Combine cashews, hazelnuts, and 4 cups hot water in a blender or a large bowl
16
Tie up orange zest, cinnamon, star anise, and cloves in a layer of cheesecloth
17
Lightly crush spices with a wooden spoon to release oils and add to nut mixture
18
Let sit overnight
19
Remove spice bundle; discard
20
Blend nut mixture 2 minutes
21
Strain through a fine-mesh sieve lined with a layer of cheesecloth into a large pitcher, squeezing out as much liquid as possible
22
Whisk coconut milk, agave, and vanilla into nut milk
23
Cover and chill until cold, at least 3 hours
24
Just before serving, beat egg whites in a medium bowl to soft peaks; beat in powdered sugar, cornstarch, and cream of tartar
25
Combine rum, if using, and nut milk mixture in a punch bowl
26
Top with meringue and sprinkle with nutmeg
27
DO AHEAD: Nut milk mixture can be made 5 days ahead
28
Keep chilled