In the bowl of a stand mixer, beat yolks for a couple minutes. Gradually add coconut sugar - pausing in between to let the sugar dissolve. Set aside for now.

In a saucepan, bring the coconut milk to a low simmer and then add the nutmeg and cinnamon.

Now it’s time to temper the eggs. Turn your stand mixer on low and then (very) slowly add a spoonful of the hot milk mixture to the egg yolks. Repeat until you have about a cup of milk in your mixer.

Once the eggs have been tempered, add them to the saucepan and allow the mixture to simmer for a few minutes.

Turn off the heat and allow the egg nog to cool down.

Add rum if you want to, then put the egg nog in the fridge to chill (the longer you let it chill, the thicker it will become).

When you take the egg nog out of the fridge, add almond milk to thin it out according to taste.

Sprinkle freshly grated nutmeg and cinnamon on top before serving.