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Cashew Nut Nog

Cashew Nut Nog

In a classic case of more is more, a beach-ball-size bowl of eggnog turns any house into holiday central.


  • 1 cup skin-on hazelnuts (not roasted)
  • 2 wide strips orange zest
  • 1 13.5-oz. can coconut milk
  • 2 tablespoons agave syrup (nectar)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cream of tartar
  • 1 cup dark or spiced rum (optional)
  • Freshly grated nutmeg (for serving)
  • *Raw egg is not recommended for the elderly, pregnant women, children under 4, and people with weakened immune systems.

Recipe Preparation

  • Combine cashews, hazelnuts, and 4 cups hot water in a blender or a large bowl. Tie up orange zest, cinnamon, star anise, and cloves in a layer of cheesecloth. Lightly crush spices with a wooden spoon to release oils and add to nut mixture. Let sit overnight.

  • Remove spice bundle; discard. Blend nut mixture 2 minutes. Strain through a fine-mesh sieve lined with a layer of cheesecloth into a large pitcher, squeezing out as much liquid as possible. Whisk coconut milk, agave, and vanilla into nut milk. Cover and chill until cold, at least 3 hours.

  • Just before serving, beat egg whites in a medium bowl to soft peaks; beat in powdered sugar, cornstarch, and cream of tartar. Combine rum, if using, and nut milk mixture in a punch bowl. Top with meringue and sprinkle with nutmeg.

  • DO AHEAD: Nut milk mixture can be made 5 days ahead. Keep chilled.

Nutritional Content

Calories (kcal) 280 Fat (g) 19 Saturated Fat (g) 8 Cholesterol (mg) 0 Carbohydrates (g) 12 Dietary Fiber (g) 2 Total Sugars (g) 6 Protein (g) 5 Sodium (mg) 20Reviews Section

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