This rich, chilled sip starts with a base of full-fat coconut milk, whisked with pasteurized egg yolks and maple syrup over gentle heat until it turns silky and just thick enough to coat a spoon. Warm notes of nutmeg, cinnamon, and vanilla give it that classic holiday flavor, while a quick pass through a fine-mesh strainer keeps the texture smooth and glass-ready. Since everything is cooked to a safe temperature before chilling, you get that traditional eggnog richness without any raw-egg worry. It's a naturally sweetened, dairy-free sipper that fits beautifully into a Paleo holiday spread, whether you serve it straight up or dressed up for the occasion. A pinch of nutmeg on top finishes it off just right.
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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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