Spiced Turmeric Eggnog
In a medium saucepan, heat up the coconut milk and vanilla extract until evenly warmed through, stirring occasionally.
While the coconut milk is on the stove, whisk the egg yolks, maple syrup, cinnamon and Root'd in a mixing bowl.
Remove the coconut milk from the stove and slowly add in half of the coconut milk to the egg yolks to warm, whisk gently to combine.
Combine the coconut mixture back into the saucepan and bring to a low-medium heat, whisking until it thickens slightly, and forms a smooth, frothy layer.
Enjoy hot or place in the fridge to enjoy chilled.