• Fully Incorporate Coconut Milk (if needed): if your 2 cans full fat coconut milk has separated in the can (solid and liquid) then place in a tall mason jar or a mixing bowl and blend with an immersion blender. Sometimes just shaking the can will work - simply ensure your coconut milk is smooth and creamy. 
• Warm + Whisk: Pour coconut milk in medium saucepan. Add ¼ cup + 1 teaspoon granulated 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.
• Combine: Turn down heat to med-low and add ¾ cup unsweetened/unflavored almond milk, 1 tablespoon + 1/2 teaspoon ground nutmeg, ¼ teaspoon ground ginger, and ⅛ teaspoon ground turmeric. Whisk until fully combined. Let sit on med-low heat for 5 minutes to let flavors blend.
• Cool: Remove from heat (let cool completely) 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.
• Serve: Shake well before serving after letting it sit, nutmeg and other ingredients will settle.

Meringue (optional):

• Beat: In a stand mixer, add 2 egg whites and a pinch cream of tartar. Beat on high for approximately 1 minute; whites will become very frothy and start to rise.
• Add Sugar: Keep mixing and gradually add ¼ cup granulated sugar and then continue beating for approximately 5 minutes. Continue to keep the motor running and gradually add ⅓ cup powdered sugar; continue beating for 8-10 minutes or until very stiff peaks form and mixture is glossy-looking.
• Serve with Meringue: Pour egg nog into glass. 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. Add garnish, if desired.