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1
In a saucepan on the stovetop, combine the coconut milk and honey. Allow the mixture to become warm and steamy, being careful but not to allow it to simmer or boil. Remove from the heat.
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2
In a large bowl, beat the egg yolks until thick. Slowly pour about half of the milk mixture into the beaten egg yolks , whisking continuously. This is called tempering the eggs. Now add the mixture back into the saucepan with the remaining milk mixture.
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3
Return the saucepan to the stove top, and simmer over medium heat, stirring constantly, until the mixture begins to bubble a bit and starts to thicken (see notes below).
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4
Remove the saucepan from the heat and stir in the vanilla, nutmeg and ground cinnamon. Sir in the (optional) rum. Chill completely in the refrigerator until ready to serve. If desired, add the splash of additional coconut milk and a sprinkle of nutmeg.
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5
Notes:
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6
It is very important not to allow the mixture to come to a boil, or it will curdle. However, if it does curdle, no worries-just pour the eggnog into a blender and give it a quick whirl. It will smoothen out in no time!
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7
Pure rum is distilled from sugar-cane and thus should be gluten- free. However, spiced rum can be contaminated because the spices themselves may have gluten ingredients or have been processed by a contaminated facility.
