• Fully Incorporate Coconut Milk (if needed): if your 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 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.
• Turn down heat to med-low and add remaining ingredients.
• Whisk/stir until fully combined.
• Let sit on med-low heat for 5 minutes to let flavors blend.
• 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.
• Shake well before serving after letting it sit, nutmeg and other ingredients will settle.

Meringue (optional):

• In stand mixer, add egg whites and pinch of cream of tartar.
• Beat on high for approximately 1 minute; whites will become very frothy and start to rise.
• Keep motor running and gradually add granulated sugar and then continue beating for approximately 5 minutes.
• 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:

• 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.
• Garnish with cinnamon stick, star anise or more ground nutmeg.