You will need:
1 can of full fat coconut milk *see notes
2 cups of unsweetened nut milk *see notes
7 egg yolks
4 tbsp maple syrup
3 cinnamon sticks
2 tsp nutmeg
2 dashes of clove
1/2 tsp vanilla
A hand mixer
In a medium pot and over the lowest heat, combine the coconut milk, nut milk, cinnamon, nutmeg, clove and vanilla. Set timer for 12 minutes and let simmer. Remove from heat once timer goes off.
In a large mixing bowl, combine the egg yolks and maple syrup. Using an electric hand mixer, on medium speed, beat the egg mixture until thick and creamy. This roughly takes 6 minutes.
Now comes the tricky part. Tempering the eggs. This means you must SLOWLY add the hot milk mixture little by little to your egg mixture while whisking, so your eggs don't curdle. I suggest using a half cup measure to avoid pouring too much in at first.
Once all the milk mixture has combined with the egg mixture, set aside to cool. Store in an airtight jar in the fridge for up to 6 days.
* The type of coconut milk used will vary the end result. I have found that those that contain guar gum have the best end result. As I prefer to avoid preservatives, I suggest using one without - The only issue with using one without guar gum is that the coconut solids might solidify on the top of the eggnog once cooled in fridge. If this happens, you can strain the eggnog to remove the solids and place the liquid back in the fridge.
Pro tip* save the solids and blend into your next smoothie or coffee :)
* I tried this recipe with different homemade nut milks, including cashew, pecan and almond. They all work great and add a different flavour profile to the eggnog, but my favourite is almond. You can find a simple recipe by searching "nut milk" under my recipes. I did not test this recipe with store bought nut milks so I cannot guarantee the same end result.