Combine milk, raw eggs, honey, spices, and honey in a Vitamix or high powered blender and blend until smooth.
SLOWLY bring the eggnog mixture up to low heat in a medium saucepan on the stovetop, being careful not to let it boil. When it’s warmed and barely starting to thicken, it’s ready.
Chill in refrigerator for a few hours or overnight and whisk in alcohol just before serving.
Classic Eggnog
In a medium saucepan, heat coconut milk and vanilla over low heat until warm.
Whisk together the egg yolks, sugar, and spices or blend in a blender.
While whisking/blending, slowly add about half of the hot milk mixture to the egg mixture to warm it.
Pour the whole mixture back into the saucepan.
Heat over low heat, whisking constantly until barely starting to thicken.
Remove from heat.
Stir in rum or brandy and serve hot or cold.
Notes
This thickens up best if you leave it in the fridge overnight before drinking.
Adjust the sweetness, spice, and alcohol levels to your preference.
Store in an airtight container in the refrigerator for up to 3 days, whisking in alcohol just before serving.