Makes about 14 (1/2 cup) servings 3/4-1 cup raw cashews, soaked for 30 minutes 2 cups fresh water 1 15 oz. can of full-fat coconut milk 6 medjool dates, pitted 1 tsp. Kahlua or vanilla extract 3 Tbsp. spiced rum (optional) 1/2 tsp. kosher salt 1 tsp. freshly grated nutmeg 1/4 tsp. xanthan gum (optional) Place the cashews in medium bowl. Cover completely with boiling water and allow to soak for at least 30 minutes. When the time is up, drain and rinse the cashews then place in a high-speed blender. Add in the fresh water and blend with the cashews on high for about 2 minutes or until very well blended and smooth. Now, add in the remaining ingredients and blend on high again for another two minutes or until the dates are completely blended. I have no preference as to the temperature of my eggnog, but Todd likes his chilled. Serve at whatever temperature you fancy. Be sure to consume within a few days. Because of the whole food quality, this will not keep like cartoned eggnog. Stir before serving if being chilled. Garnish with additional freshly grated nutmeg.