Rich coconut milk, heavy cream, and whole milk simmer together with warm nutmeg, cinnamon, and cloves until the whole pot turns fragrant and steamy, then a simple cornstarch slurry thickens everything into that classic velvety eggnog texture. A splash of vanilla rounds out the spice, and a quick strain through a fine-mesh sieve guarantees a silky, lump-free pour every time. It chills overnight into something thick enough to coat a spoon, so it's ready to ladle over ice whenever the craving hits. This one is a genuinely solid pick for keeping your holiday table added sugar free, no flavor or creaminess sacrificed along the way. Dust the top with a little extra nutmeg right before serving for that classic finishing touch.
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Whisk together the cornstarch and 2 tablespoons of the whole milk in a small bowl until smooth and no lumps remain, then set aside.
Combine the coconut milk, heavy cream, remaining whole milk, sugar, nutmeg, cinnamon, cloves, and salt in a medium saucepan over medium heat, whisking to dissolve the sugar, until the mixture is steaming and just beginning to simmer around the edges, about 5–7 minutes.
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