eggnog cashew butter.

You know the moment you have when you see a new food item on Amazon, so amazing sounding, it’s almost too good to be true?


Oh.  You don’t search Amazon for random flavored treats?

Well, maybe you should.

Or not.  Because this was an absolute failure.

See, the thing is – I had received a gift card from Amazon, and while I could have spent it on any one of the numerous useful things on the site, I decided to start plugging in key holiday words in the grocery department (gingerbread, peppermint mocha, eggnog), just to see what was available.

And then I saw it.  The most epic sounding item ever.  Eggnog nut butter.  There was no denying that the remainder of my gift card was going to go to this.  I just HAD to have it.

Unfortunately, I forgot to change my mailing address and everything was sent to my old address.  It was a mess trying to get the item re-routed to me, but it happened.  I finally had my jar of eggnog nut butter.  I barely made it into the house before I opened it up, stuck my finger in and sucked off.. peanut butter.  It tasted like freaking peanut butter.  There was no eggnog taste.  No eggnog smell.  My life shattered before my eyes.

Okay, maybe my life didn’t exactly shatter, but my dream did.

But I couldn’t get this dream out of my head of what I imagined it would taste like.  So I created my own.

Now all I can say is, move over Nutellaaaa because this is my new favorite spread!

Cashews and white chocolate chips are blended together to make a sweet, creamy base before trashing it up with nutmeg, cinnamon, vanilla and RUM EXTRACT!

Yes, you heard me.  Rum extract.  It was the final ingredient that took this from a spiced cashew spread to an EGGNOG cashew spread.


Eggnog Cashew Butter

  • 2 c cashew butter
  • 2 tbsp. coconut oil*
  • 1/4 c white chocolate chips
  • 1/2 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp rum extract

In a food processor, process the cashews with the coconut oil until smooth and creamy (should be a “drippy” consistency), approximately 5 minutes. You  may need to scrape the sides of your processing bowl occasionally.  Add the white chocolate chips and process another 1-2 minutes or until melted and incorporated.  Scrape down sides of bowl once more and add the nutmeg, cinnamon, vanilla extract and rum extract.  Process 30 seconds – 1 minute longer and you are done.  Store in an airtight container.


*Since there is coconut oil in the nut butter, storing in the refrigerator will cause the nut butter to become hard.  Just pull out 15-30 minutes prior to use to soften the spread.



Are you an eggnog lover or hater?


2 thoughts on “eggnog cashew butter.

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