Cashew Coconut Egg Nog
Recipe Description: Makes 4 cups
Ingredients
- 2 cups unsweetened cashew milk (1 cup soaked cashew + 2 cups water)
- 1 can (13.5 oz) full-fat coconut milk
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon cloves
- Pinch of salt
- 3 large egg yolks
Instructions
- DirectionsIn a medium saucepan, whisk together the cashew milk, coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg, cloves and a pinch of salt. (you can also add all this to a blender to ensure everything is combined well)
- Heat the mixture over low heat until it starts to steam, but do not bring it to a boil. Remove the saucepan from heat.
- In a separate bowl, whisk the egg yolks until well beaten.
- Gradually whisk a 1/4 cup of the warm milk mixture into the beaten egg yolks to temper them. Continue adding the milk mixture slowly while whisking constantly otherwise you will have scrambled eggs! Add the milk mixture until the eggs are warm (about 1/3 of the milk mixture) *Important to slowly add the liquid and not let the milk mixture get too hot.
- Once the egg yolks are tempered, pour the entire mixture back into the saucepan, whisking constantly, over low heat, until it thickens slightly. Do not let the mixture boil. If you have a digital thermometer you want it to reach 160F.
- Remove the saucepan from heat and let the mixture cool and then refrigerate for at least 2-3 hours.
- Stir, top with nutmeg and enjoy!
Leave a Reply