Place all ingredients into your blender and blend for about 30 to 60 seconds until thick and creamy and serve. You can store it in the refrigerator for an hour or two and simply re-blend before serving. Taste and add some maple syrup if you like your nog sweeter. For an adult beverage you can add a splash of brandy or rum as desired.
Homemade Organic Cashew Milk
Homemade cashew milk is incredibly easy to make. Cashews are high in protein, healthy fats and are incredibly filling.
Depending on the amount of water you use, it can be the consistency of regular milk or a thick cream. We are opting for a creamier thicker consistency for this recipe, but the choice is yours.
For each cup of cashew milk, take ¾ cup of raw organic cashews, cover with water and place in the refrigerator for about an hour. Longer is fine but if 30 minutes is all you have, that’s probably fine.
After soaking, drain and rinse the cashews and place them into your blender (I use a Blendtec) with about ¾ cup of filtered water. Blend on high for a minute or until completely smooth and creamy. If it’s too thick, add more water, but for this recipe you want the consistency of a thick cream.
Cashew milk made from soaked cashews will keep for about 3 days in the fridge, while unsoaked cashew milk (you don’t soak the cashews first) lasts a bit longer – up to 5 days.