INGREDIENTS
2 cups cashew milk
1 tablespoon pure maple syrup
3 eggs
1/3 cup coconut sugar
1 cup coconut cream
1/2 teaspoon ground nutmeg, plus more for serving
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
DIRECTIONS
In a small saucepan, bring the cashew milk and maple syrup to a slow simmer over medium heat. Remove the pan from the heat and set it aside.
Separate the egg yolks and whites, placing them in separate large mixing bowls. Whisk the egg yolks with the coconut sugar until the mixture becomes light and smooth, about 3 minutes. Add the coconut cream and mix to combine.
Slowly whisk the hot cashew milk into the egg yolk mixture, making sure to whisk the entire time so the eggs don't curdle. Once the mixture is completely smooth, add the nutmeg, cinnamon, and vanilla. (Pass the mixture through a fine-mesh strainer if needed.)
In a stand mixer or with a handheld mixer, beat the egg whites until they reach medium peaks, 5 minutes. Whisk the beaten whites into the warm milk mixture until combined.
Pour the eggnog into a large mason jar or other airtight container and place it in the fridge to chill completely before serving, at least 1 hour or up to 1 day.
Before serving, give the mason jar a good shake. Garnish each serving of eggnog with a spring of ground nutmeg. The nog will keep well in the fridge for up to 3 days.
