• 2 cups unsweetened almond milk (or coconut milk for extra richness)
• 1 cup heavy cream
• 1/2 cup unsweetened shredded coconut (toasted, plus extra for garnish)
• 4 large egg yolks
• 1/3 cup powdered sweetener (e.g., Gentle Sweet, Swerve, or powdered erythritol)
• 1/2 tsp. vanilla extract
• 1/4 tsp. coconut extract (optional, for enhanced coconut flavor)
• 1/2 tsp. nutmeg (plus extra for garnish)
• 1/4 tsp. cinnamon
• optional: 2-3 Tbsp. rum or bourbon (omit for a non-alcoholic version or can use 1/2 tsp. bourbon extract)

Toast the Coconut: Preheat a skillet over medium heat. Add the shredded coconut and stir frequently until golden brown and fragrant (about 2-3 minutes). Set aside to cool.

Infuse the Milk: In a medium saucepan, combine almond milk and heavy cream. Add the toasted coconut to the mixture and heat over medium-low heat until it just starts to steam (do not boil). Take off the heat. Cover and let it steep for 10 minutes to infuse the coconut flavor. Strain out the toasted coconut with a fine mesh strainer if you prefer a smooth texture.

Whisk the Egg Yolks: In a separate bowl, whisk the egg yolks with the powdered sweetener until the mixture is pale and smooth.

Temper the Egg Yolks: Slowly pour a small amount of the warm coconut milk mixture into the egg yolk mixture while whisking constantly. This prevents the yolks from scrambling.

Combine and Thicken: Pour the tempered egg yolk mixture back into the saucepan with the remaining milk and cream . Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 5-7 minutes). Do not let it boil.

Add Flavoring: Remove from heat and stir in the vanilla extract, coconut extract (if using), nutmeg, and cinnamon. If using alcohol, stir it in now.

Chill and Serve: Transfer the eggnog to a pitcher and refrigerate for at least 2 hours to chill. Serve cold, garnished with a sprinkle of nutmeg and a pinch of toasted coconut on top for a festive touch. You could even pour it into your Ninja Creami containers and freeze for ice cream!

Storage: Store in the refrigerator for up to 3 days. Shake or stir before serving.

enJOY!