Rich and nutty winter-spiced milk with a subtle hint of dark berries.

prep time: 10 minutes active, 12 hours passive serves: 4 difficulty: easy


  • ½ cup (56 g) cashew nuts, raw and unflavored
  • 1 cup (240 ml) water
  • 2 cups (480 ml) almond milk, unflavored
  • ¼ cup (60 ml) coconut milk, unflavored
  • ¾ cup (150 g) honey dates, pitted
  • 1 tsp (5 ml) honey
  • 1 tsp (5 g) nutmeg, freshly grated
  • ¼ tsp (1.25 ml) pomegranate molasses
  • 24 pomegranate seeds, fresh


Hydrated Cashews (yields ½ cup or 90 g)

  1. In a small bowl, combine cashew nuts and 1 cup water.
  2. Cover and refrigerate overnight.
  3. Pass through a strainer and discard liquid.

Honeyed Nut Milk (yields 2⅓ cups or 550 ml)

  1. In a blender, combine Hydrated Cashews, almond milk, coconut milk, honey dates, honey, pomegranate molasses, and ½ tsp grated nutmeg.
  2. Blend at high speed until smooth.
  3. Pass through a coarse sieve to remove solids, stirring and pressing with a spoon to release more liquid. Optionally, reserve solids for later use (see notes).
  4. Seal and refrigerate for up to 4 days.

Per Serving

  • 4 oz Honeyed Nut Milk, chilled
  • 6 pomegranate seeds
  • Pinch of grated nutmeg
  1. In a small 6 oz port glass, pour 4 oz of Honeyed Nut Milk.
  2. Garnish with a pinch of grated nutmeg dusted over top, and 6 pomegranate seeds floating on top.


  • The nut milk may slightly separate while being chilled, but give it a gentle stir to recombine the liquid.
  • You can reuse the solids left over from straining the nut milk in many baking recipes! Dry the nut and date paste by thinly spreading it over parchment paper on a large baking sheet and cooking it in the oven at 170°F (77°C) for 5 minutes, or until dry.