Rich coconut milk and a creamy plant-based milk simmer together with pasteurized egg yolks and maple syrup until the mixture turns thick and velvety, gently cooked to a food-safe temperature and then strained silky-smooth. Warm nutmeg, cinnamon, and a touch of vanilla give it that classic, cozy eggnog flavor without any flour, thickeners, or grain-based ingredients anywhere in the process. A slow chill in the fridge lets the texture set up into something lusciously spoonable, and a splash of bourbon or dark rum turns it into an easy holiday cocktail if you want one. Since the whole method relies on whisking, gentle heat, and a fine strainer rather than any wheat-based ingredients, it's a naturally solid choice for a gluten free holiday table. Finish each glass with a fresh pinch of nutmeg and it looks just as good as it tastes.
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Whisk the pasteurized egg yolks and maple syrup together in a medium saucepan until the mixture is pale and slightly thickened, about 1 minute.
Pour in the coconut milk and dairy free milk, then add the nutmeg, cinnamon, and salt. Whisk to combine.
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