1 cup unsweetened cashew milk (or unsweetened almond milk)
3 whole cloves
3 large egg yolks
1/2 cup Erythritol (or sweetener of choice)
1 cup heavy cream
1/2 cup silver rum (or more if you want it stronger)
1/2 tsp vanilla extract
Add cashew milk and cloves to a sauce pan and bring to a boil. Strain the cloves and any lumps out and let cool slightly.
In a seperate bowl combine your egg yolks and sweetener and whisk well. Pour a tiny bit of the hot milk mixture into the egg yolks and sugar while whisking vigerously to temper the eggs. Keep adding the milk mixture and whisking until combined. You should not have any lumps and a froth should form on the top. Add the heavy cream, rum, and vanilla extract and whisk well. Cover with plastic wrap and store in the fridge for a couple hours. Pour into glasses, grate some nutmeg on top, and serve.
Makes 4 to 6 servings depending on size. Nutrition count is for 4 servings.