The process is simple enough, the ingredient list is short, and the end result is superb and so much healthier than the store-bought version. As you can see, you know every single ingredient. No filler, no chemical. Just 100% goodness. All you have to do is add your rum!
- 4 egg yolks
- 2.25 cups almond milk
- 1-400mL can of full-fat coconut milk
- 1/4 cup coconut sugar (lower on the glycemic index; meaning does not spike blood sugars; can be used as replacement for white sugar in any recipe and you don’t need as much.
- 2 tsp pure vanilla extract
- 1/2 tsp ground nutmeg
- 1 tsp ground cinnamon
- pinch allspice
Separate the whites from yolks.
Place egg yolks in a small mixing bowl and set aside
Combine remaining ingredients in a medium sized saucepan and bring to a simmer on medium heat.
Reduce heat to low.
Slowly add approximately 1/4 cup of the hot liquids to the egg yolks while whisking continuously. Continue until you’ve added about one cup of the liquid mixture to the egg yolks before transferring the yolks to the pot.
Bring back up to medium heat and whisk while simmering for 4 minutes.
Remove from heat and serve immediately or pour in a mason jar and refrigerate.
Best sprinkled with a touch of ground cinnamon and nutmeg!