Main Ingredients Toppings

1. Remove excess water from cashews. Rinse thoroughly. Blend together with coconut milk, plant-based milk, sugar (6 tbsp), cinnamon, nutmeg, cloves, cardamom, vanilla, and salt.
2. Blend on high speed until smooth and creamy. Keep scraping the sides as needed. Blending time: 1-3 minutes
3. If you want to enjoy your eggnog hot, transfer it to a saucepan. Let it heat on medium heat for a few minutes.
4. For a chilled treat, keep it in the fridge until cooled.
5. For a boozy twist, add bourbon (1/2 to 1 ounce) to each of the four mugs. Split the eggnog evenly and pour into each mug. Stir well.
6. For a final touch, top with coconut or vegan whipped cream and sprinkle with more cinnamon and freshly grated nutmeg.