• Place the eggs in a medium sized bowl along with the lime peel and whisk the eggs by hand and set aside.
• Use a slotted spoon to remove and discard the lime peel.
• Place the almond milk in a saucepan on low heat, constantly stirring until the milk becomes hot and steaming (DO NOT BOIL THE MILK). You want the milk to reach 160f (71c) use a thermometer if you need to or have one.
• Remove the saucepan from the stove and very slowly pour the milk into the eggs while whisking briskly (this is called tempering). Do this slowly so the eggs don't scramble.
• Once the milk has been mixed in return the egg/milk mixture back on the stove on low heat and continue to whisk for about 2 minutes.
• Remove the saucepan from the stove and allow to cool down before stirring in the dairy free condensed milk, angostura bitters, nutmeg and rum/essence if using.
• Strain the liquid and store in a jar/glass bottle and refrigerate overnight

Vegan version

• Add 3 flax or chia eggs or use ½ cup of soaked cashew nuts (discard the water from the cashew first) to a high speed blender.
• Add the bitters, condensed milk and almond milk and nutmeg
• Blitz into a smooth consistency
• Add the rum/essence (to taste) if you are using then refrigerate