- Soak cashews in boiling water for 10 minutes (or hot water for 1 hour). Drain, rise and add to a high speed blender, together with 1 cup filtered water, a tiny pinch of sea salt and the pitted dates (if using) and blend for about 60-90 seconds. Pour the milk through a sieve into a bowl to catch any bits of date, and then pour filtered milk back into the blender.
- Add the coconut milk, maple syrup (if using instead of dates), spices OR Restore Superblend, and vanilla extract (*if using Restore Turmeric Superblend, start with 1 tbsp). Blend on high until smooth and creamy, about 1 minute. Taste and adjust the sweetness or spices/Superblend as needed. If using, add bourbon or rum.
- Shake well before serving. Serve chilled, plain or topped with coconut whipped cream and a tiny pinch of cinnamon or nutmeg for garnish.
Make ahead: Store in the fridge for 4 days.