CASHEW NUT NOG

Cashew Nut Nog image

Provided by Claire Saffitz

Yield 12 servings

Number Of Ingredients 17

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1 cup cashews
1 cup skin-on hazelnuts (not roasted)
2 wide strips orange zest
2 cinnamon sticks
2 star anise pods
4 whole cloves
1 13.5 ounce can coconut milk
2 tablespoons agave syrup (nectar)
1 teaspoon vanilla extract
4 large egg whites*
1/4 cup powdered sugar
1 tablespoon cornstarch
1/4 teaspoons cream of tartar
1 cup dark or spiced rum (optional)
Freshly grated nutmeg (for serving)
Special equipment:
2 pieces of cheesecloth

Steps:

Combine cashews, hazelnuts, and 4 cups hot water in a blender or a large bowl. Tie up orange zest, cinnamon, star anise, and cloves in a layer of cheesecloth. Lightly crush spices with a wooden spoon to release oils and add to nut mixture. Let sit overnight.
Remove spice bundle; discard. Blend nut mixture 2 minutes. 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, if using, and nut milk mixture in a punch bowl. Top with meringue and sprinkle with nutmeg.
DO AHEAD: Nut milk mixture can be made 5 days ahead. Keep chilled.