Rich, full-fat coconut milk forms the velvety base of this eggnog, gently cooked with pasteurized egg yolks and maple syrup until it turns thick and pale gold. A careful whisk over medium-low heat brings it right to that food-safe threshold, then a pass through a fine-mesh strainer leaves the texture silky smooth with zero curdled bits. Warm notes of nutmeg, cinnamon, and vanilla give it that classic holiday flavor, while a splash of bourbon or dark rum turns it properly festive if you're pouring for grown-ups. Chilling it for a few hours lets everything meld and thicken into that perfect sippable consistency. This one's an easy favorite to pour at your next holiday gathering, and it's a genuinely solid pick for a lactose free table.
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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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