Pumpkin Egg Nog in ASL

Pumpkin Egg Nog
Ingredients
1 13.5 oz can full-fat coconut milk
1 1/2 cups unsweetened almond milk or dairy free milk of choice
1/2 cup coconut cream
1/2 cup maple syrup
6 egg yolks
1/2 cup sugar
1 1/2 tsp pumpkin pie spice ( or 1 tsp nutmeg , ½ tsp cinnamon)
1/2 tsp cinnamon
1 tsp vanilla extract
1 cup pumpkin purée
1 cup fresh water for drink only thin ( not ice cream )
Instructions
Add the egg yolk , sugar and maple syrup to a medium bowl and using a hand mixer, mix on high until light and fluffy (about 2 minutes) or whisk little long
To a medium saucepan over medium high heat, add the coconut milk, almond milk, coconut cream . Cook while whisking often until the mixture just begins to simmer.
Very slowly pour the milk mixture into the bowl with the egg yolks, sugar and maple syrup while mixing with the hand mixer. It is important to go slow while continuously mixing to temper the eggs. We don't want them to scramble / cook!
Pour the mixture through a fine mesh strainer back into the pot on the stove. Whisk constantly over medium low heat for 3-4 minutes.
Remove from heat and add the vanilla and the pumpkin pie spice and cinnamon and vanilla extract.
Whisk to combine. Let it cool to room temperature, then refrigerate for 2-3 hours.
Top with dairy free whipped cream, and garnish with a cinnamon stick, and more grated nutmeg. Enjoy!