For Batching (Serves 15-20 guests)
1 Bottle (750ml) SPYTAIL BLACK GINGER RUM
2 Teaspoons of Giffard Vanilla de Madagascar
4 Cups Almond Milk Unsweetened
3-4 Cups Light Cream
1 Cup Sugar
5 Whole Cloves
1 Stick of Cinnamon
1/2 Teaspoon Ground Nutmeg
10 egg yolks
- Combine Almond Milk, Whole Closes, Cinnamon Stick In a saucepan, heat on low and slowly bring mixture to a boil. Usually, takes about 5 minutes.
- In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Slowly, whisk hot milk mixture. Pour mixture into saucepan. Cook over low-medium heat and do not allow it to boil. Stir constantly for 3-5 minutes until thickened. Remove cloves and cinnamon stick. Let the mixture cool for an hour.
- Stir in Spytail Black Ginger Rum, cream, 2 teaspoon of Giffard Vanille de Madagascar, & nutmeg. Refrigerate overnight. When serving…top with dash of cinnamon.
