Get your milks are ready to go: Open the coconut milk cans and mix the milk thoroughly so there are not solid chunks of fat in it. Blend evenly with the almond milk with a blender or mixer. Place all the blended milks in a pitcher in refrigerator.
Separate the yolks, setting the whites in refrigerator. Beat yolks until light in color. Mix the sugars together, and then slowly beat these into the egg yolks, followed by the vanilla flavoring.
(Parents, if you’re interested in jacking this recipe up, this is where you add the booze: 2 cups of dark rum, brandy, bourbon, or rye. Slowly drizzle your chosen vice in while continuing to beat the eggs.)
At this point, alcohol or no, cover the nog tightly with plastic wrap and refrigerate. Let stand for an hour so it won’t taste overly “eggy”.
Once it has sat and chilled for an hour, remove it from fridge and slowly beat in the milks. Refrigerate again for three hours, tightly covered.
When ready to serve, beat the egg whites you set aside earlier until stiff but not dry. Fold these lightly into your other ingredients. Serve sprinkled with freshly grated nutmeg and a dash of pumpkin spice.
For an extra decadent treat (yes, more sugar here), float a pint of non-dairy So Delicious Coconut Milk Frozen Desserts in the punch bowl.