Place the cashews, shredded coconut, and spices in the filter basket of your Almond Cow. Attach the filter basket to the top of the Almond Cow and twist to close. You will feel a snap.
Fill the Almond Cow base with 6 cups of water. Stir in the maple syrup and vanilla extract.
Secure the top and plug in the Almond Cow machine. Press the cow start button to turn it on. It will take about 3 minutes to process. When the green light stops blinking, your eggnog is ready! Serve immediately with coconut whipped cream and sprinkle with cinnamon.
Serving and Storing – Traditionally eggnog is served cold, often with the addition of rum or bourbon. Feel free to add 3-4 ounces of either but that is completely optional. Serve it with coconut whipped cream and ground cinnamon. Store leftover eggnog in an airtight container for up to 5 days.
Make in Advance - You can make this recipe up to 3 days in advance. Store the eggnog in an airtight container in the refrigerator until ready to serve. When ready, shake the eggnog vigorously as it will have separated a little.
Variations - To serve warm, simply microwave it for 30-60 seconds or heat it over the stovetop. To do that, transfer the eggnog to a small saucepot and gently heat it at medium-low heat while stirring occasionally.
- If you don’t like coconut, feel free to swap it out for whole grain oats.
- This recipe makes a beverage that is slightly thicker than store bought soy or cashew milk. For a thicker consistency, reduce the water by 1/2 to 1 cup.
Calories: 160kcal | Carbohydrates: 16g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Sodium: 34mg | Potassium: 202mg | Fiber: 2g | Sugar: 12g | Calcium: 27mg | Iron: 2mg