I have to say that since I started making homemade eggnog, the stuff in the carton is just not the same. The light and fluffy texture of this recipe is amazing and with a hint of coffee it is to die for!
Make your espresso and set aside.
Whip the egg whites to firm peaks and set aside.
In a separate bowl whip the egg yolks until they go pale and have nearly doubled in volume.
Add the coconut sugar to the egg yolks and continue mixing until the sugar is pretty well incorporated.
Now stir the espresso, milk, whipping cream and nutmeg into the egg yolks.
Finally whisk the egg whites into the mixture and serve immediately.
You can make up to an hour ahead of time and keep in the fridge but you will need to give it a stir just before pouring.
Omit the espresso and add in spiced rum for a classic Festivus libation.