• 2 eggs
  • 1 egg yolk
  • 4 tbsp raw honey
  • 2 cups coconut milk
  • ¼ tsp cinnamon
  • ½ tsp nutmeg
  • 1 tsp vanilla extract
  1. In a small bowl or measuring cup, whisk together the eggs, egg yolk, and honey.
  2. Slowly whisk in the coconut milk.
  3. Pour into a medium saucepan and set over low heat. Add the cinnamon, nutmeg, and vanilla.
  4. Cook over low heat for about 20 minutes, whisking often. When the eggnog is thick enough that it coats the back of the spoon, it's done.
  5. Pour the eggnog into a container and let it cool at room temperature, then set it in the refrigerator.
  6. When ready to serve, stir or shake well. Garnish with cinnamon sticks and enjoy!