Huh, well it seems that between a Pumpkin Upside-Down Cake last week and a twist on Egg-Nog this week I’ve unintentionally set the scene for Christmas in July.
How terribly festive of me (or more appropriately what a terribly appropriate response to my perpetual complaining about how cold I am…). Maybe I should have convinced RJ to let me leave the tree up for another month.
So how did I come to make a concoction named Apple-Nog (or Not-Egg-Nog as I’ve been affectionately calling it) a good 150 shopping days before Nog drinking season?
Sue’s site is packed full of quick dinner solutions, savoury snacks (zucchini hummus? oh yeah) and plenty of treats (it would be hard to stop at just one of these peanut butter banana muffins) but it was the name of her Autumn Apple-Nog that caught my attention… and the possibilities that kept me there!
Now the idea and flavour profile of this here tasty beverage are quite similar to Sue’s recipe, but I’ve per usual put a spin on it with foods I eat.
Don’t get me wrong, a drink made with pudding sounds just a bit heavenly and the original is happily living over on her site, but if you want a vegan/dairy-free/sugar-free (other than the apples of course) version this one is for you.
You’ll have to make your own though, because there’s a pretty good chance I’m keeping this batch for myself.
Creamy Spiced Apple-Nog / Vegan Egg-Nog
A little bit of creamy spiced egg-nog-esque heaven, any time of year || Inspired by Palatable Pastime
Makes 6 c nog, serves 4 – 6
- ¾ c raw cashew nuts (115 g)
- 250 g apple, peeled and cored (approx 2 – 3 apples)
- 1 c water, plus extra for cashews
- ½ tsp cinnamon
- ¼ tsp nutmeg
- pinch sea salt
- 3 c non-dairy milk (I recommend oat, almond or macadamia milk)
to serve – all optional but highly recommended…
- holiday cheer (aka bourbon, whisky, rum or brandy)
- whipped coconut cream
- extra nutmeg
In a small bowl, cover cashew nuts with cold water and set aside for a few minutes while you peel and core the apple. Chop apple into bite-size pieces, drain the cashews and place both ingredients in a saucepan with 1 c water.
Bring to the boil, partially cover, reduce heat and simmer 10 mins until apples are very tender. Add cinnamon, nutmeg and salt and carefully blend until very smooth and creamy.
Blend in your milk of choice a little at a time — adding a bit more for a thinner nog, a bit less for a thicker one. Return to pan and bring back up to temperature for hot Apple-Nog, serve as-is at room temperature or chill first — it’s totally up to you.
Pour into serving glasses, stir through a shot of your choice of holiday cheer, top with a dollop of whipped coconut cream and a pinch of nutmeg.
- You can make the base in advance and refrigerate until required, then blend in the milk when ready to serve.
- Nog can be poured through a fine sieve if you’re worried about making it really smooth.
- For a sweeter nog add a splash of maple syrup.
vegan // vegetarian // gluten-free // dairy-free // soy-free