Coconut Milk Eggnog (Soy and Dairy Free)

Jodi Consoli's Note:

I love eggnog but can't have the dairy. Then it occurred to me that it would be great made with coconut milk - which is my milk substitute of choice. I couln't find a recipe here that just called for coconut milk, so I searched the web where I found many sites posting such a recipe as all of the sites that I looked at posted the same recipe, I am not crediting where it came from. I also like this recipe because everything gets cooked. I haven't tried it yet because I wanted to post it on here so I could easily calculate the ingredients for a smaller batch as it is just for me. Prep time is estimated - total time includes chilling time.

• Total Time: 3 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 3 hrs

Ingredients:

Servings: 6

• 4 cups coconut milk
• 6 tablespoons honey
• 8 egg yolks
• 2 tablespoons vanilla extract
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• rum (optional)

Directions:

1. Heat, but do not boil, coconut milk and honey.
2. Beat egg yolks with vanilla extract.
3. Add half of coconut milk mixture to egg yolks and stir.
4. Add back into remaining coconut milk and stir.
5. Cook over low heat, stirring constantly, until egg nog thickens and coats the back of a spoon.
6. Stir in cinnamon and nutmeg (Note that cinnamon and nutmeg will not dissolve, so you may wish to add them when you drink it.).
7. Allow to cool to room temperature, add rum now if you choose.
8. Then cover and refrigerate 3 hours before serving.