Ingredients

700ml dairy-free milk (cashew works best however a coconut/almond blend works too!)
400ml can full-fat coconut milk (use light for lighter eggnog)
90ml maple syrup, plus more to taste (substitute up to half with coconut sugar)
1/2 tsp ground cinnamon, plus more to taste
1/4 tsp ground mixed spice, plus more to taste on top
1 tsp pure vanilla extract

FOR SERVING 
30 ml bourbon (per 8-ounce serving)
Coconut whipped cream (optional)
Cinnamon, mixed spice or nutmeg

1. To a high-speed blender, add dairy-free milk (as recipe is written, adjust amounts as needed if adjusting serving size), coconut milk, maple syrup, spices and vanilla extract.
2. Blend on high until creamy and smooth — 1-2 minutes. Then taste and adjust flavour as needed, adding more spices for warmth or maple syrup for sweetness.
3. For serving, enjoy cold, over ice (we are in a summer Christmas after all!) or hot by heating over medium heat until warm. Optionally, you can add 30ml bourbon per 1 cup serving. This is optional, but a festive addition!
4. Serve as is or with coconut whipped cream and a pinch more cinnamon or nutmeg.

Transfer remaining eggnog to a jar for storing. Leftovers should keep in the refrigerator up to 4-5 days. Or freeze into ice cubes and store up to 1 month. Shake well before serving — a little separation is natural.