1. | Whisk together egg yolks and sugar in a large bowl until smooth. Set aside. |
2. | Combine oat milk, cloves, salt, nutmeg, and cinnamon in a medium saucepan. Heat over medium heat and slowly bring to a near boil. |
3. | Gradually pour about 1 cup of hot oat milk mixture slowly into egg yolk mixture, whisking constantly, to temper the egg yolks. |
4. | Pour egg and oat milk mixture gradually back into the saucepan, stirring constantly. Continue to heat over medium heat until thickened, about 5 minutes, stirring constantly. |
5. | Taste and add more sugar if needed. Strain to remove cloves and let cool for about 1 hour. |
6. | Stir in vanilla and rum extract (or alcohol of your choice to taste). Refrigerate before serving, 8 hours to overnight. Serve on ice with or without dark rum or add to your favourite hot beverage like coffee! |
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