Step 1

Add your dairy free milk of choice with canned coconut milk into a saucepan and bring to a slow boil then remove from the heat.

Step 2

While the milk is heating, whisk together the egg yolks and coconut sugar until combined.

Step 3

Whisk the egg mixture constantly while you slowly add a small amount of the hot coconut milk. Repeat whisking and slowly adding the milk until they're combined. It's important to temper the eggs (slowly warm them) so they don’t curdle.

Step 4

Transfer the eggnog back to the saucepan and heat over medium-low until it reaches a temperature of 160°F and the mixture coats the back of a spoon.

Step 5

Remove the eggnog from the heat and allow to cool to room temperature. Transfer it to a pitcher, cover and refrigerate until chilled (2-3 hours) or overnight.

Step 6

Serve: If your eggnog got too thick while chilling, stir in more non dairy milk until it reaches your desired consistency. Spike with alcohol if desired and top with nutmeg.

Step 7

To spike it: Add your desired amount of brandy or spiced rum in each glass.