Coconut Milk Eggnog: A Creamy Vegan Delight for the Holidays

This dairy-free Eggnog with coconut milk is rich and easy to make.

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In a blender, blend 4 egg yolks with ¼ cup maple syrup until light and fluffy on medium-high speed. Alternatively, use a hand-held mixer to beat the eggs and syrup until fluffy. Leave this mixture in the blender.
Combine 2 (13.5-ounce) cans full-fat coconut milk, 1 teaspoon grated nutmeg, and ½ teaspoon ground cinnamon in a medium saucepan and heat over medium-high heat until simmering, but not boiling. Whisk often to prevent scalding.
Once you see little bubbles forming on the side of the pan, remove the mixture from heat. Turn the blender on low and very slowly stream in the hot coconut milk into the egg mixture while the blender is running. Alternatively, slowly stream in the heated coconut milk while mixing with a hand-held mixer.
Transfer the mixture back to the saucepan over a fine-mesh strainer to catch any lumps. Heat, stirring constantly, over medium heat until it coats the back of a wooden spoon and reaches 160℉.
Once thickened, remove from heat. Stir in 1 teaspoon vanilla extract and optional bourbon if desired.
Allow the eggnog to cool to room temperature, then refrigerate until completely chilled. Serve as desired.