Let me start by saying that I've never had eggnog. The idea of Christmas having its own trademark drink intrigues me but I usually stay away from drinks or desserts that have raw eggs, and I definitely don't like the eggy smell that is the hallmark of an eggnog. So then, when huffington post offered an egg free version of the creamy drink that still has the signature nutmeg and creamy flavours, I immediately jumped on the bandwagon.
To make the vegan eggnog, soak 3/4 cups of cashews overnight. The next morning, drain the cashews and put them in a blender alongwith 400 ml coconut milk, 2 cups water, 1/3 tsp salt, 1/2 tsp each of ground cinnamon and nutmeg, 1/3 cup date syrup and if you like, 1/3 cup rum. Now blitz away until it is all blended. Because of the cashews, the drink will start out grainy but be patient and give it a few minutes to become smooth.
Pour in a glass bottle or a flask, then chill thoroughly before drinking. It is rich enough to be served in shot glasses as I did, but most of my guests came back for seconds and thirds. If you don't have a crowd, the eggnog will last in the fridge for about a week so feel free to whip up a batch just for yourself. Make sure to give it a good shake to mix things up before you pour.