If using dates, place the dates in a heat-proof bowl and cover with boiling water. Let sit for 15-20 min to soften. Drain the water.

Add the dates, coconut milk, egg yolks, vanilla, cinnamon, and nutmeg to the blender. Blend on high speed until the dates are broken down (about a minute). Pour mixture into a small heavy-bottomed pot.

If using honey, combine the honey, coconut milk, egg yolks, vanilla, cinnamon, and nutmeg in a small heavy-bottomed pot. Heat on low, whisking constantly until the mixture thickens…this should only take a few minutes. Be careful! You don’t want it to curdle so do not let the mixture boil.

Turn off the heat and add the chia seeds. Stir very well. Pour the eggnog pudding mixture into a storage container (I like Mason jars or other glass-lock containers) or serving glasses.

Allow to sit for at least an hour, preferably 2 or more, before eating. Sprinkle with extra cinnamon or nutmeg or some coconut whipped cream before serving.