By Chef Katie Mae
Makes one 12oz serving | Ready in 2 minutes | Stores 3 days in fridge
Just to be clear, the rum can be easily left out, and it will still be delicious. The flaxseed, or xanthan gum, is added to give the nog that traditional eggnog-like consistency.
If you’re using a standard blender, and not a high-powered blender, then I recommend soaking the cashews and dates for an hour in the non-dairy milk before blending. This will help make the nog creamy.