This rich and creamy vegan eggnog is easy to make and tastes just like it was made with dairy and eggs!
Combine the sugar, nutmeg, xanthan gum, and the regular salt in a large saucepan. Whisk to combine well. Use 0.8 g (1/4 tsp) of xanthan gum for a slightly thick eggnog, and 1.2 g (3/8 tsp) if you like the thickness of store-bought eggnog.
Add a can of regular coconut milk and the vanilla, then whisk again. (Use the entire can of coconut milk and not just the fat.)
Bring to a boil, reduce the heat, and simmer for three minutes. Cooking the coconut milk is very important as it removes the coconut flavor. Do not skip this step!
Remove the saucepan from the burner, then whisk in about two cups of the Silk Vanilla Soymilk.
Whisk in the kala namak (Himalayan black salt) and then the rum and/or rum extract. See the recipe notes for the details on subbing rum extract.
Whisk in the rest of the Silk Vanilla Soymilk. Transfer to a container with a tight-fitting lid and chill for at least several hours before serving. The flavor matures as it chills in the fridge and gets even better after a few days. Shake well before each use. Grate some additional nutmeg on top of each glass and enjoy!