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Jolly Holiday Cashewmilk Eggnog

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The holidays are not quite complete without tacky sweaters and eggnog. Yet many with lactose intolerance or casein sensitivity cannot enjoy this seasonal indulgence. And, those who have worked diligently through the year to eat healthier foods and lose weight may not want to! Not to worry; you can enjoy your beloved holiday treat without using highly caloric dairy products to do so.

How you ask? The folks at Silk (who originally brought us Soymilk and Almondmilk) have introduced Cashewmilk. Silk Cashewmilk has fewer calories than skim milk and is an excellent source of calcium and vitamin D. It is also verified by the Non-GMO Project and provides a lactose-, cholesterol-, soy- and gluten-free, plant-based alternative to milk. Cashews have a lower fat content per serving than peanuts, almonds, walnuts and pecans. They also have a high energy density and lots of dietary fiber. I actually prefer the buttery flavor to that of Almondmilk and find it to have a creamier, smoother texture, which lends itself perfectly to a milk-free eggnog that will not clog your arteries or ruin your diet.

4 cups Unsweetened Silk Cashewmilk (or any nut milk of your choice)
2 eggs
¼ cup sugar
1 teaspoon vanilla extract
1 teaspoon nutmeg
½ teaspoon cinnamon

Since raw eggs should not be consumed by pregnant women, young children, the elderly, or anyone with serious medical issues, due to the risk of salmonella or other bacteria. Using pasteurized eggs reduces this risk to a certain extent. While not a necessary step, this eggnog recipe entails cooking the egg yolks before mixing the other ingredients.

Separate eggs and set the whites aside (refrigerate if you are not using immediately). Pour 1 cup of Cashewmilk into a small saucepan and whisk in egg yolks, sugar and spices. Slowly heat the yolk mixture over low heat until bubbles begin to appear around the edges of the pan whisking occasionally. Remove from heat and place in a large measuring cup or small pitcher.

Add the remaining 3 cups of Cashewmilk to the custard and stir. Allow to chill in the refrigerator until ready to serve.

Before serving, whip the egg whites to stiff peaks. Gently fold the egg whites into the cooled Cashewmilk custard, and then use a whisk to fully incorporate the egg whites. This will ad body to the eggnog, but be careful not to over whisk as it will deflate the egg whites and the eggnog will lose its’ frothiness.

Serve the Cashewmilk eggnog and top with freshly grated nutmeg. To make your eggnog even more “festive,” try adding some bourbon, brandy, or rum. Mix the alcohol in well, chill your eggnog, curl up in front of a fire with your family and friends, and enjoy!

To learn more about Silk and Cashewmilk, sign up for the Silk eNewsletter at to get updates and an instant coupon! For recipes and ideas, be sure to visit the Silk Cashew Milk Pinterest Board and the Silk Facebook Page.

While this post was sponsored by Silk, the opinions and text herein are my own.


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