Nutmeg and cardamom cashew milk
It doesn't get richer or creamier than fresh cashew milk. It's actually super easy to make - all you have to do is soak the nuts, rinse, then blend! Admittedly, if you're in a rush, you can skip the whole soaking part. What's best about cashew milk is that there's no skin on the nut, so there's no pulp to filter out. This recipe is as good hot as it is cold. It's a perfect thing to warm up to in front of your fireplace.
Soak the cashews for 30 minutes, then rinse. Put all ingredients in a blender and mix until smooth.
If the Medjool dates are too dry, you can rehydrate them a bit in warm water before blending.