Add nut milk, heavy cream, cinnamon and nutmeg to a medium
saucepan and simmer for about 8-10 to infuse. Remove from heat and set
aside while you prepare the yolks.
Add egg yolks and sweetener
to a large bowl and, using a whisk or an electric mixer , beat them
until light, fluffy, and most of the sweetener has dissolved.
temper the hot mixture into the egg and sugar mixture. Tempering means
adding the hot milks little by little to your egg mixture while whisking
constantly, so your eggs don't curdle.
Return everything to
the saucepan, and cook over medium/low heat for roughly 8-10 minutes, or
until your mixture reaches 160°F and coats the back of a wooden spoon.
Remove from heat. Stir in vanilla and liquor of choice, to taste. Cover
and transfer to the refrigerator to chill. Stir before serving, Enjoy!