My wife and I always look forward to the holiday season, partly for the availability of egg nog. The cool, thick, flavorful drink is wonderful. Since I prefer it without any alcohol, it's sweet and dessert-like.
Most storebought versions are loaded with sugar and therefore not a good option for someone trying to limit his intake of carbohydrates. In fact, egg nog doesn't fall on anyone's diet because for those following the American Heart Association, American Cancer Society, and U.S. Government recommendations, the high fat content is a no-no.
Mark Sisson's website, "Mark's Daily Apple" supplied a recipe that isn't AHA, ACS friendly, but falls more closely within the law carb lifestyle. You'll find his post, including pictures here.
My wife and I made it with a can of coconut milk, heavy cream to round out the two cups, a teaspoon of maple syrup, and the three egg yolks.
The result is thick and creamy, as egg nog should be. The use of the coconut milk instead of a dairy product probably removed it from closely resembling egg nog in anything but color, thickness, and texture. In other words, it did not taste like egg nog. That being said, it still had all the things I like about egg nog: slightly thick, cool, and refreshing.
I had my first taste right after we cooked it and chilled the drink. After about a 20 hour fast (read more about fasting here and here) I had my second tasting. Perhaps it was because of the fast, or maybe the time in the fridge allowed the flavors to meld together, but the drink was more flavorful and dynamic. The cinnamon and nutmeg topping recommended at Mark's Daily Apple