This velvety eggnog gets its body from a duo of coconut milk and cream, gently simmered with warm spices like nutmeg, cinnamon, and cloves until the kitchen smells like the holidays. A cornstarch slurry does the thickening work here, creating that classic spoon-coating texture without any last-minute guesswork over heat. Straining the mixture before it chills guarantees a silky, lump-free pour every time, and a few hours in the fridge lets the flavors deepen and the texture set up perfectly. Finished with a splash of vanilla and a dusting of fresh nutmeg, it's rich and nostalgic without feeling heavy. Because this version skips raw eggs entirely in favor of a stovetop-cooked base, it's a solid, comforting choice for a pregnancy friendly holiday table. Serve it chilled over ice or straight from the fridge for a make-ahead treat that everyone can enjoy.
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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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