Vegan Eggnog Recipe (insanely creamy, rich, easy!)

Place the cashew and dates in a tiny pot, large mug, or some kind of dish into which you can pour boiling water.
1/2 cup (65 grams) raw cashews, 3/4 cup (125 grams) pitted dates
Boil water (I used about 1 cup) and pour enough that the cashews and dates are covered by about 1/4”.
Let sit for 20 minutes, rinse and drain the water, and pour the cashews and dates into the container of a high-speed blender (like Blendtec or Vitamix, not a normal blender).
Add just 3/4 cup of cashew milk (ignore the quantity below - it's a technical issue I can't fix), the vanilla, 1/4 teaspoon nutmeg, cinnamon and salt.
1 1/2 cups (355 ml) unsweetened cashew milk, 1 1/2 teaspoons vanilla extract, 1/4 to 3/8 teaspoon nutmeg, 1/8 teaspoon cinnamon, 1/8 teaspoon salt
Process at high speed for about 1-2 minutes or until totally smooth.
Once the dates are completely broken down (there should be no lumps at all), add the remaining 3/4 cup of cashew milk (ignore the quantity below - it's a technical issue I can't fix), rum, and 2 tablespoons maple syrup.
6 1/2 tablespoons dark rum, 2 to 3 tablespoons maple syrup
Process another few seconds until combined. Taste and add another 1/8 teaspoon nutmeg and 1 tablespoon maple syrup, if desired (I add both).
Serve warm or chill for about 2 hours until cold. I think this is tastier cold, but that's just personal preference.
Pour into glasses and garnish with nutmeg.
nutmeg
Cover and refrigerate for up to 4 days. It will thicken a little once chilled.