For me, this beverage doesn't have to be too thick or too sweet - a spiced milk with a slightly yellow hue suits me just fine. And personally, I like it best warmed. The coconut milk is an option for those wanting a richer milk (but then you should really use the greater amount of syrup), the booze an option for those who dig it.
4 cups almond milk (unsweetened pref. - soymilk will also do if you like and tolerate it)
1/2 cup coconut milk (optional)
2-3 tbsp. maple syrup (to taste)
1/2 tsp. nutmeg
1/4 tsp. turmeric
1/8 tsp. cinnamon
1/8 tsp. cloves
1/3 cup (or so) brandy or rum (optional)
Pour the almond and coconut milks in a small saucepan and heat on medium-low. Whisk the syrup and spices together in a small bowl, until no clumps remain. Add the spice mixture to the saucepan and simmer for about 4 minutes, never allowing it to come to a boil as the milk may separate. If you want smooth velvety drink, pass the liquid through a fine mesh strainer (otherwise just leave it - some spice "grit" will settle at the bottom of each glass, but you can call it 'rustic nog'). Mix in your alcohol of choice if you fancy. Serve warm (nontraditional) or transfer to a jar and chill in the fridge for one hour before serving cold.
Makes 4 servings.