Eggnog

1. Gather and prep ingredients.
2. Set up your stand mixer with the whisk attachment and add in egg yolks.
3. Whisk on medium until they become light in color 1-2 minutes.
4. Add in honey and whisk until fully incorporated, about 1 minute.
5. In a small saucepan add cashew milk and heat over medium until it comes to a simmer.
6. Pull cashew milk off the heat and start your stand mixer on low.
7. Slowly pour in the cashew milk a few tablespoons at a time until it is all added.
8. Now, pour this mixture back into your saucepan and whisk over medium heat for 3-4 minutes or until you reach 160°F (71 °C). Do not let it come to a full boil as it will be too hot for the egg yolks.
9. Remove from heat and whisk in vanilla extract, spices, and salt.
10. Pour into a heat proof container, let cool to room temp, and refrigerate for 3-4 hours or until completely chilled. It will thicken up once it has chilled and set.
11. Once it’s ready, pour into glasses and garnish with more nutmeg and a cinnamon stick. Enjoy!

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