Ingredients:

• 6 egg yolks
• 6 Tbsp. sugar
• 4 cups Thai Kitchen Coconut Milk, divided
• 1/2 cup brandy or rum, or to taste
• 1 cup heavy cream
• Whipped cream (optional)
• Ground nutmeg

Directions:

1. Mix egg yolks and sugar in medium saucepan with wire whisk until well blended. Add 2 cups of the coconut milk; mix well. Cook on medium-low heat until mixture reaches 140°F to 145°F, stirring constantly. The mixture will thicken and coat the back of a spoon.
2. Remove from heat. Add remaining 2 cups coconut milk; mix well.
3. Refrigerate until chilled. Add brandy or rum to taste. Serve eggnog in a festive bowl. Top with whipped cream, if desired. Sprinkle with nutmeg.