Ingredients
- 1 cup raw cashews, soaked for 20 minutes in hot water
- 3 cups filtered water
- 1 can full fat coconut milk or lite cream, refrigerated overnight
- 1/4 cup(3Tbsp) + 2 Tbsp coconut sugar (Brown sugar works too)
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp vanilla powder or (1tsp vanilla extract)
- 1/8 tsp sea salt
- 3 - 4 ounces (90 - 120ml) dark spiced rum
- coconut whip, as a garnish
- pinch of cinnamon or nutmeg, as a garnish
Instructions
- Drain and rinse the cashews from the soaking water. Place in a high powered blender with the filtered water. Blend until completely smooth and milky looking.
- Strain by hand through a nut milk bag, a double layer of cheesecloth or the like. Squeeze out the liquid by hand until the pulp is dry and there is no more liquid left.
- Rinse the blender, add the cashew milk back into the blender with the remaining ingredients except the rum...
- Blend until smooth. It can be stored in a jar in the fridge for up to a week. You can freeze it for up to 2 months. It will separate when refrigerated or thawed from frozen, but just shake to recombine before serving...
- When ready to serve - Optionally dust the glass rim with coconut sugar. Add 1/2 to 1 ounce (15 - 30ml) of spiced rum per serving and about 3/4 cup of vegan nog mixture.
Notes
- Honestly, you could use 3 cups of another plant milk from the store... and I frequently do, mostly because I'm both impatient and lazy...
- Light brown sugar is fine.