3 cups full fat coconut milk (from about 2 cans)
1 cup unsweetened almond milk
1 vanilla bean, scraped
1 cinnamon stick
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg, plus more for garnish
1/8 teaspoon ground allspice
4 large organic, free-range egg yolks
¼ cup honey
¼ cup brandy or more depending how much your family is driving you nuts
In a medium saucepan, heat the coconut milk, almond milk, vanilla and cinnamon stick over medium heat. Do not allow the mixture to boil.
Using a hand held electric mixer, whisk the egg yolks until light yellow in color, about 3 minutes. Add in the ground cinnamon, nutmeg, allspice and honey and whisk for another minute. Temper the egg yolks by slowly pouring in ½ cup of warm milk mixture into the eggs while continuously whisking. Continue until you’ve poured in a total of 1 ½ cups, then slowly pour the tempered eggs back into the saucepan of milk. While whisking, cook over medium heat for about 5 minutes. Do not let it boil. Remove pan from heat and whisk in the brandy. Remove the cinnamon stick, pour eggnog into a pitcher and chill in the fridge until ready to serve, at least an hour. Garnish with more freshly grated nutmeg and serve.