VEGAN EGGNOG
About eight 6-ounce servings
This eggnog is quite boozy, which is how we like it, but feel free to scale back on the rum, if desired.
Soak overnight in water to cover:
- 1 cup raw cashews
Drain and transfer to a blender along with:
- One 13 ½-ounce can coconut milk
- 1 cup water
- ½ cup sugar or maple syrup
- 1 tablespoon vanilla
Blend until completely smooth and creamy. Strain into a punch bowl or pitcher and stir in:
- 1 cup light rum
- ½ cup Grand Marnier or Cointreau
Serve garnished with:
- Freshly grated nutmeg
If making ahead of time, the eggnog may separate when refrigerated. Simply let it sit for 20 minutes at room temperature, then whisk well or reblend before serving.