Rich coconut milk brings a naturally luxurious base to this spiced eggnog, thickened with a simple cornstarch slurry instead of relying on eggs to set it. Warm notes of nutmeg, cinnamon, and cloves simmer right into the mixture, while a splash of vanilla rounds out the flavor with cozy depth. The whole thing gets strained silky-smooth, then chilled until it thickens into that classic sippable, spoon-coating texture. Pour it over ice or serve it straight from the fridge with a dusting of nutmeg on top for a festive finish. It's an easy make-ahead pick for a lactose free holiday spread, and it tastes just as indulgent as the classic version it's channeling.
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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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