In a blender, blend egg white (and optional egg yolk) and maple syrup until it becomes light and fluffy, 2-3 minutes on a medium-low setting.
Over medium heat, combine the coconut milk, cinnamon, nutmeg, and bring it to a simmer.
Turn the blender on the lowest setting and slowly pour the warm coconut milk mixture into the egg mixture. Continue to blend for about 2-3 minutes. Slowly pour in the almond milk to make the mixture even more smooth and creamy, blend for 1 minute.
Transfer the mixture back into the pan and stir continuously until the mixture has thickened slightly and is completely smooth, about 5 minutes.
Remove the mixture from the heat and add vanilla extract. If you'd like, now is the time to add bourbon, whiskey, or dark rum.
Allow the mixture to chill. Serve with freshly grated nutmeg. Enjoy!