Gingerbread Cashew Eggnog
Looking for a cocktail that everyone can enjoy? Leave as is or make this one just for the adults.
1 cup raw cashews
1 cup skin-on raw hazelnuts
2 cinnamon sticks
2 star anise pods
4 whole cloves
1 13.5-oz can coconut milk
2 tbsp agave syrup (nectar)
1 tsp vanilla extract
4 large egg whites
1/4 cup powdered sugar
1 tbsp cornstarch
1/4 tsp cream of tartar
1 cup dark or spiced rum (optional)
freshly grated nutmeg (for serving)
Combine cashews, hazelnuts, and 4 cups hot water in a large bowl. Lightly crush cinnamon, star anise, and cloves. Wrap spice mixture in a cheese cloth and add to bowl. Let sit overnight.
Remove spice bundle; discard. Blend nut mixture for 2 minutes in a high-speed blender. 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 and nut milk mixture in a punch bowl. Top with coconut whipped cream and sprinkle with nutmeg.
Don't stop here! Check out our holiday issue for more dessert and cocktail pairings, our favorite gifts to shop this season, and how to build the best charcuterie board for entertaining.