A Holiday Hug in a Cup: My Gift to You – My Sugar Cookie Yule-Nog

The holidays have always felt like a time of warmth, connection, and a little extra magic in the air. It’s when kitchens smell like cinnamon and cloves, and evenings feel cozier with something warm in hand. This year, I wanted to give you something truly special — something that feels like a hug from me to you.

So, I’m sharing my Sugar Cookie Yule-Nog. It’s a sensory experience, a nostalgic sip of sugar cookies, the velvety smoothness of coquito, and the warmth of cinnamon brown sugar. It’s a holiday ritual in a glass. This is my gift to you, a moment of stillness, joy, and indulgence amid the holiday rush.

But I’m not just giving you the Yule-Nog. I’m also sharing how to make homemade walnut-cashew milk (it’s worth it, trust me), a batch of spiced ginger snap cookies for dunking, and three fun flavor variations so you can make it your own. I hope every sip brings you a little more joy, peace, and a whole lot of love.

It Starts With Homemade Walnut-Cashew Milk

Easy Nut Milk Maker

Sure, you could use store-bought milk, but I promise you — making your own nut milk is an act of love. There’s something magical about transforming simple ingredients into something creamy, fresh, and undeniably delicious. This walnut-cashew milk gives our Yule-Nog that rich, velvety base you just can’t buy in a carton.

Ingredients for Homemade Walnut-Cashew Milk

• 1/2 cup raw cashews (soaked 2-4 hours)

• 1/2 cup raw walnuts (soaked 2-4 hours)

• 3 ½ cups filtered water

• 1 tsp vanilla extract (optional, but recommended)

• Pinch of sea salt

How To Make It

1. Soak & Drain: After soaking the cashews and walnuts, drain them and add them to a blender.

2. Blend: Add the filtered water, vanilla, and a pinch of sea salt. Blend until smooth (about 1-2 minutes).

3. Strain (Optional): For extra silky smooth milk, strain it through a nut milk bag or a fine mesh sieve.

4. Store: Store in the fridge for up to 4-5 days. Shake it up before using!

This homemade milk is pure comfort. It’s smooth, lightly nutty, and adds a richness that makes every sip of the Yule-Nog feel like pure bliss.

Sugar Cookie Yule-Nog Recipe

If I could bottle up the feeling of a holiday kitchen filled with love, warmth, and the glow of a flickering candle, this is it. It’s creamy, sweet, and filled with holiday spice. Serve it warm when you want to feel cozy or chilled when you need something refreshing. Either way, it’s holiday magic.

Ingredients (Makes 4 Servings)

• 3 ½ cups homemade walnut-cashew milk (chilled)

• 1/2 cup raw cashews (soaked 2-4 hours)

• 4 large soft dates (pitted)

• 1/4 cup brown sugar (or coconut sugar for a richer flavor)

• 2 tbsp oat flour (for sugar cookie flavor + thickness)

• 1 ½ tsp vanilla extract

• 1/2 tsp butter extract flavor (it makes the “cookie” magic happen)

• 1/2 tsp ground cinnamon

• 1/4 tsp ground nutmeg

• 1/4 tsp ground clove

• 1/4 tsp ground allspice

• 1/8 tsp sea salt

Garnish (Because We Deserve It)

• Freshly grated nutmeg

• Crushed cinnamon sugar cookies (optional for rim)

• Cinnamon sticks (for stirring)

How To Make It

1. Blend the Base: Drain the soaked cashews and add them to a blender. Toss in the walnut-cashew milk, dates, brown sugar, oat flour, vanilla, butter extract, spices, and sea salt. Blend until silky smooth.

2. Strain (Optional): If you want it ultra-smooth, strain the mixture through a nut milk bag or fine sieve.

3. Warm or Chill: Warm it gently on the stovetop (don’t boil it) or chill it in the fridge for 30-60 minutes.

4. Rim the Glasses: Run an orange or lemon wedge around the rim of your glass, then dip it in crushed cinnamon sugar cookies or cinnamon sugar.

5. Serve: Pour in the Yule-Nog, top with freshly grated nutmeg, and pop in a cinnamon stick for stirring.

6. Sip Slowly: This is your moment of peace. Breathe it in. Taste the sugar cookie nostalgia, the warmth of spices, and the cozy richness of the season.

This is my holiday love letter to you in drink form.

Want to Switch It Up? Try These Flavor Variations!

If you’re feeling playful, here are a few flavor twists that bring even more magic to your Yule-Nog.

1. Chocolate Peppermint Wonderland

• Add 1 tbsp of cacao powder to the blender.

• Stir in 1/2 tsp peppermint extract after blending.

• Garnish with crushed peppermint candy and a chocolate drizzle.

2. Citrus Sugar Cookie Glow

• Add 1/2 tsp orange zest to the blender.

• Stir in 1/2 tsp of lemon extract.

• Garnish with an orange twist and a cinnamon stick.

3. Tropical Coconut Coquito Twist

• Replace 1/2 cup of the walnut-cashew milk with coconut milk.

• Add 1/2 tsp coconut extract and 1 tbsp shredded coconut.

• Garnish with toasted coconut flakes and a sprinkle of nutmeg.

These twists are like little spells — small changes, big impact.

Ginger Snap Cookies to Dunk

The best companion for a cup of Yule-Nog? Ginger snaps, of course. Here’s my go-to recipe. They’re crispy, spicy, and perfect for dunking.

Ingredients (Makes 12 cookies)

• 1 1/4 cups flour

• 1/2 tsp baking soda

• 1/2 tsp ground cinnamon

• 1/2 tsp ground ginger

• 1/4 tsp ground cloves

• 1/4 tsp sea salt

• 1/4 cup coconut oil (softened)

• 1/4 cup brown sugar

• 2 tbsp molasses

• 2 tbsp almond milk

• 1 tsp vanilla extract

How To Make Them

1. Mix dry ingredients in a bowl.

2. Cream coconut oil, sugar, and molasses in another bowl. Add milk and vanilla.

3. Combine the wet and dry ingredients to form a dough. Chill for 20-30 minutes.

4. Roll into balls, press down lightly, and bake at 350°F for 10-12 minutes.

5. Let them cool. Dunk them in your Yule-Nog. Life complete.

Why This Is Actually Good for You

The holidays can leave us feeling a little off balance, but this drink is secretly nourishing. Here’s how:

• Walnuts & Cashews: Omega-3s, magnesium, and plant-based creaminess without the dairy.

• Dates: Natural sweetness with fiber to slow sugar spikes.

• Spices: Cinnamon, cloves, nutmeg, and allspice are powerful anti-inflammatory and immune-boosting allies.

• Oat Flour: Adds thickness and fiber for that “sugar cookie” flavor and body.

It’s indulgent and nourishing, which feels like the ultimate act of self-care.

From My Heart To Yours

If you’ve made it this far, thank you. This isn’t just a recipe to me. It’s my love letter to the season — and to you. It’s my way of inviting you to slow down, take a deep breath, and create something special for yourself.

There’s a lot of pressure around the holidays, but I hope this Yule-Nog reminds you to sip slowly. Savor each moment. Lean into the warmth of cinnamon and the softness of nutmeg.

And if you make it, I’d love to hear from you. Drop a comment, share your favorite flavor twist, or tag me on social media. Your joy is my joy.

So here’s to you — may your holidays be filled with love, light, and maybe a little splash of Sugar Cookie Yule-Nog.