Mold Detox Friendly Creamy Spiced Eggnog

Total time2 hr 20 min

Prep time5 min

Cook time15 min

Mold Detox Friendly Creamy Spiced Eggnog

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Ingredients

4 servings

1 can (13.5 oz) full-fat coconut milk
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz Native Forest Unsweetened Organic Coconut Milk Simple, 13.5 fl oz
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1 cup heavy cream
½ cup whole milk
3 tbsp cornstarch
Chef's tip
Use the same amount, stirred into a spoonful of cold water first. Best in non-creamy sauces — it can turn stringy with dairy and loses thickness if boiled long.
⅓ cup granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 tsp vanilla extract
½ tsp ground nutmeg
¼ tsp ground cinnamon
⅛ tsp ground cloves
1 pinch salt

For serving

ground nutmeg, for dusting (optional)

Instructions

1
Whisk together the cornstarch and 2 tablespoons of the whole milk in a small bowl until smooth and no lumps remain, then set aside.
2
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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