Cashew Nut Nog

Name: Cashew Nut Nog
Yield: 12 servings
Ingredients: 1 cup cashews; 1 cup skin-on hazelnuts (not roasted); 2 wide strips orange zest; 2 cinnamon sticks; 2 star anise pods; 4 whole cloves; 1 13.5 ounce can coconut milk; 2 tablespoons agave syrup (nectar); 1 teaspoon vanilla extract; 4 large egg whites*; 1/4 cup powdered sugar; 1 tablespoon cornstarch; 1/4 teaspoons cream of tartar; 1 cup dark or spiced rum (optional); Freshly grated nutmeg (for serving); 2 pieces of cheesecloth

By Claire Saffitz

December 1, 2014

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Cashew Nut NogPeden + Munk

Recipe information

Yield
12 servings

Ingredients

1 cup cashews

1 cup skin-on hazelnuts (not roasted)

2 wide strips orange zest

2 cinnamon sticks

2 star anise pods

4 whole cloves

1 13.5 ounce can coconut milk

2 tablespoons agave syrup (nectar)

1 teaspoon vanilla extract

4 large egg whites*

1/4 cup powdered sugar

1 tablespoon cornstarch

1/4 teaspoons cream of tartar

1 cup dark or spiced rum (optional)

Freshly grated nutmeg (for serving)

Special equipment:

2 pieces of cheesecloth

Preparation

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
DO AHEAD: Nut milk mixture can be made 5 days ahead. Keep chilled.