Beat egg yolks for 3 - 4 minutes until they are creamy and lighten in color
Add coconut milk, honey, and nutmeg to medium sauce pan
Heat on medium-high heat until it just starts to bubble
Remove from heat
Temper coconut milk mix with eggs: while whisking or with mixer on low, very slowly drizzle hot milk into eggs until all milk is incorporated. If you do this too fast the hot milk with scramble the eggs.
Return mix to sauce pan and heat over low heat until temperature reaches 160F°
Remove from heat and stir in vanilla
Cool to room temperature
Pour egg nog into air tight container and refrigerate for at least two hours before serving
Serve chilled, dust with cinnamon if desired