“Vegg” Nog Recipe
- 1/2 cup cashew butter
- 2 32-ounce containers vanilla almond milk
- 1/4 cup agave nectar or maple syrup
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground nutmeg, or to taste
- 1 cup rum, optional
- Combine the cashew butter in a blender with two cups of the almond milk (reserving the rest), agave nectar, vanilla, and nutmeg. Process until smoothly blended.
- Divide the mixture between two pitchers, then divide the remaining almond milk between them. If using rum, divide between the two pitchers. Stir well. Serve at room temperature.
