Coconut Avocado Eggnog

Combine the milk, whole cloves, cinnamon, grated nutmeg, vanilla extract and baking soda in a medium saucepan and bring to a simmer over medium heat.

Once it starts simmering around the edges, reduce the heat to the lowest possible setting and simmer for 15 minutes.

Remove from the heat and using a strainer or fine mesh, strain it onto a medium bowl. Wash and rinse the saucepan.

In a small bowl, beat the egg yolks with the sugar until the mixture has thickened and its color has changed from a bright to a pale yellow, about a minute.

Very slowly pour the egg yolk mix into the coconut milk mix, as you quickly combine it into the milk using a whisk or fork. Return the mixture to the rinsed sauce pan and heat over low heat, stirring with a spatula occasionally, until it is creamy and has thickened so as to lightly coat the back of a wooden spoon. It will take about 12 to 15 minutes.

Remove from the heat. Let it cool slightly, pour into the jar of a blender along with the mashed avocado and coconut rum and puree until completely smooth. Serve warm or store in a bottle or container in the refrigerator.