Rich coconut milk, heavy cream, and whole milk simmer together with warm nutmeg, cinnamon, and a touch of clove until the kitchen smells like the holidays. A quick cornstarch slurry whisked in gives this eggnog its velvety, spoon-coating body, no eggs or stovetop custard fuss required. Once it's strained smooth and chilled overnight, it turns thick, creamy, and deeply spiced — the kind of eggnog you want poured slowly over ice. A final dusting of nutmeg on top makes it feel special enough for a holiday table, yet it's easy enough to keep stocked in the fridge all season. This one is a great fit for a gluten free spread, no adjustments needed to enjoy it fully.
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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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