This velvety eggnog gets its body from a duo of coconut milk and heavy cream, thickened with a simple cornstarch slurry instead of a stovetop full of egg yolks — so you get that same rich, spoon-coating texture without any tempering guesswork. Warm notes of nutmeg, cinnamon, and clove simmer right into the base, then a strain through a fine-mesh sieve leaves it silky and lump-free. A splash of vanilla rounds everything out before it chills into a thick, sippable custard-like drink, perfect poured over ice or straight from the fridge. It's an easy make-ahead pour for holiday gatherings, and since it's built entirely from dairy and warming spices, it's a naturally solid choice for a vegetarian table. Finish each glass with a dusting of fresh nutmeg for that classic festive touch.
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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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