Rich coconut milk and a splash of dairy free milk create a creamy, spiced base for this classic holiday sipper, while pasteurized egg yolks and maple syrup whisk together into a pale, velvety custard. Cooking the mixture to the proper temperature on the stovetop is what gives it that classic eggnog thickness and coats the back of a spoon just right, then a quick strain leaves it silky smooth. Warm notes of nutmeg and cinnamon round everything out, with a hint of vanilla for depth. Chilled for a few hours, it turns thick, cold, and irresistibly sippable, finished with one more dusting of nutmeg on top. Because the egg yolks are pasteurized before cooking, this version is a comforting, festive treat you can pour with confidence on a pregnancy friendly table. It's an easy make-ahead pitcher to keep chilled and ready whenever the craving hits.
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The eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
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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