3 cups heavy cream (can substitute with coconut milk)
1 teaspoon fresh grated nutmeg (definitely use whole nutmeg!!!)
2 sticks cinnamon
8 egg yolks
3/4 cup monk fruit sweetener (you can use xylitol or erythritol too, but I prefer monk fruit for this)
2 teaspoons vanilla extract
1 cup bourbon or dark rum
Heat milk, cream, nutmeg, and cinnamon in large saucepan over medium heat for 10-15 minutes. In medium bowl, whisk egg yolks and sweetener together.
Temper your egg mixture: Take a 1/2 cup of your hot milk mixture and pour it into your egg mixture. Whisk quickly. We don’t want our eggs to scramble. Tempering will slowly bring the eggs up to a warm temperature without them scrambling. Pour in another 1/2 cup, whisk, then one more 1/2 cup.
Pour egg mixture into saucepan and stir. Let it continue to heat for 10 minutes or until it coats the back of a spoon. Turn off heat and add in vanilla and bourbon. Stir. Serve warm, room temperature, or cold.