Eggless Eggnog (Vegan)

• 1 cup (240 ml) raw cashew
• 1-1/2 cups (360 ml) filtered water
• Pinch of sea salt
• 1 cup (240 ml) almond milk
• 1/2 cup (120 ml) filtered water
• 1 fl oz. (30 ml) fermented brine* 
• 2 - 3 medjool dates
• 1/4 frozen banana
• 1/4 teaspoon (1.48 ml) ground cinnamon
• 1/4 teaspoon (1.48 ml) ground nutmeg
• 1/4 teaspoon (1.48 ml) vanilla extract
• 1/2 Tablespoon (7.5 ml) maple syrup
• 2 fl oz. (59 ml) bourbon OR whiskey**, more if desired 
• 6 whole cinnamon sticks for garnish
• Grated nutmeg for garnish, optional

Directions: 

1. Soak the cashew in the filtered water with salt for 5 hours or overnight.
2. Drain the soaked cashews and place them in a blender.
3. Add the rest of the ingredients and blend until smooth. Add a little more almond milk if you feel that the mixture is too thick.
Note: Do not be tempted to add in more banana; doing so will detract from the other flavors.
4. Serve over ice and top with cinnamon sticks and grated nutmeg, if desired.

*Use brine from Classic Sauerkraut, Real Pickles, OR any fermented brine that is neutral in color so that it doesn't tint your Eggless Eggnog
**I highly recommend using Rye Whiskey from Spirit Works

Happy Holidays!