Step 1

Soak the cashews: In a small bowl cover the cashews with boiling water and set them aside to soak for 20 minutes.

Step 2

Add to blender: Add all ingredients (apart from the non-alcoholic rum) to a high-speed blender - alongside the fast-soaked cashews - and blend on high for about 5 minutes until the cashews are completely incorporated.

Step 3

Strain: Use a fine mesh (or ideally a nut-milk bag) to strain the nut pulp from the smooth & creamy eggnog.

Step 4

Stir in the rum: Stir in the non-alcoholic rum last. (optional)

Step 5

Serving: Serve hot or cold, with a sprinkle of cinnamon over the top or keep refrigerated for up to a week.