Rich coconut milk and a splash of dairy free milk come together with pasteurized egg yolks and maple syrup for a velvety, gently spiced eggnog that's cooked low and slow 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 strain keeps the texture perfectly smooth. A splash of bourbon or dark rum is optional, so it's easy to make a batch for everyone at the table, spiked or not. Chill it for a couple of hours and it thickens up beautifully, ready to be poured into glasses and topped with one more pinch of nutmeg. It's a cozy, make-ahead sipper that fits right into a vegetarian holiday spread.
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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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