Rich coconut milk brings deep, creamy body to this spiced eggnog, thickened with a simple cornstarch slurry until it coats the back of a spoon in that classic velvety way. Warm notes of nutmeg, cinnamon, and clove simmer right into the base, while a touch of vanilla rounds everything out into something cozy and fragrant. It gets strained silky-smooth, then chilled for hours so the texture sets up thick and pourable, exactly how good eggnog should be. Serve it over ice or straight from the fridge with an extra dusting of nutmeg on top for that festive finish. This one's a genuinely solid choice for a plant-based holiday table, no fuss required to make it feel like the real thing.
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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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