Quick and easy nut milk eggnog recipe.
In a medium sauce pot, fitted with a lid, bring 4 cups of water to a rolling boil.
Add 1/4 tsp salt and the nuts.
Allow the nuts to soak in the boiling water for 15 minutes. Stir occasionally.
Turn the burner off. Put the lid on the pot. Allow the nuts to soak for at least 15 minutes more, or up to an hour, if you're not in a hurry. The texture of the eggnog will be more refined if you allow the nuts to soak in the hot water for longer.
Drain the nuts and rinse with fresh water.
Add the soaked nuts to the blender. Add one cup filtered water and the rest of the ingredients. Blend for 2 to 3 minutes on high speed or until really smooth.
Add one more cup of water. Blend on high speed for two more minutes.
Add the remaining water. Blend for two more minutes or until really smooth.
Pour the spiced nut milk through a fine sieve or sifter. There shouldn't be much residue that won't pass through the sieve. For an even smoother texture, cover the sieve with cheesecloth before pouring in the nut milk.
Refrigerate in an air tight container for up to four days.
You can add 3 cups of water instead of 4 if you want an extra creamy eggnog texture.