6 large egg yolks
½ cup (100 g) granulated sugar
½ teaspoon (3 g) salt
3 cups (710 ml) oat milk - see recipe below to make your own using Rogers Oats
2 whole cloves - or a pinch of ground cloves
½ teaspoon (1 g) ground cinnamon
¼ teaspoon (1 g) nutmeg - preferably freshly grated (plus more for topping)
½ teaspoon (2 ml) pure vanilla extract
4 teaspoon (20 ml) rum extract - or substitute alcohol of your choice


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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