4 pasture raised eggs (yolks and whites separated)
1/4 cup sweetener (see notes)
1 tablespoon maple syrup (optional)
1 can full fat organic coconut milk
1 cup unsweetened almond milk or other non-dairy milk (see notes)
1 teaspoon freshly ground nutmeg
optional: 3 ounces dark rum (brandy, bourbon or a mix)
Steps
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. (or use a handheld mixer or hand blender with a large bowl) Gradually add the sweetener(s) and continue to mix until it is completely dissolved, about 2 minutes. The yolks should be ribbony.
Add in the coconut milk, almond milk and freshly ground nutmeg. If you are adding liquor, add that now. Mix at a low speed until well combined and creamy. Move to a large mixing bowl. Give the bowl from the stand mixer a quick clean.
Place the egg whites in the bowl of a stand mixer (or use a handheld mixer or hand blender with a large bowl) and beat the egg whites to soft, not quite stiff peaks, about 90 seconds.
With a handheld whisk or rubber spatula, fold /whisk whipped whites into egg yolk/milk mixture until completely incorporated.
Chill until ready to serve. It continues to thicken as it chills. Give it a good shake or whisk before serving, a little separation is natural. Ladle or pour into goblets, serve garnish with grated nutmeg.
Store in the fridge: keeps for 2-3 days, probably a little longer with alcohol
