1. Place coconut milk in large mason jar (or other tall container) and use immersion blender to fully incorporate.
2. Pour coconut milk in medium saucepan.
3. Add sugar and bring to medium heat, stirring fairly constantly until sugar dissolves – whisk together as it combines and sugar dissolves. The consistency should be smooth.
4. Turn down heat to med-low and add remaining ingredients.
5. Whisk/stir until fully combined.
6. Let sit on med-low heat for 5 minutes.
7. Remove from heat and store in airtight container overnight – and yes, it definitely tastes the best if it can sit for a while and let the flavors blend.
8. Shake well before serving after letting it sit, nutmeg and other ingredients will settle.

Meringue (optional):

1. In stand mixer, add egg whites and pinch of cream of tartar.
2. Beat on high for approximately 1 minute; whites will become very frothy and start to rise.
3. Keep motor running and gradually add granulated sugar and then continue beating for approximately 5 minutes.
4. Continue to keep the motor running and gradually add powdered sugar; continue beating for 8-10 minutes or until very stiff peaks form and mixture is glossy-looking.

Serving:

1. Pour egg not into glass.
2. Swirl meringue in circles using a spoon and scoop swirl out of bowl and place on top of egg nog. If desired, safely use a small blow torch to lightly burn the meringue.
3. Garnish with cinnamon stick, star anise or more ground nutmeg.