rum (if you are using, to taste)puncheon rum/white oak
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 and 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 if using.
Strain the liquid and store in jar/glass bottle and refrigerate overnight
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 (to taste) if you are using then refrigerate
If you are adding alcohol but want to cook the eggs first then follow the recipe as instructed and add the rum last.
Choose whichever of the dairy free condensed milk options (storebrought or homemade) is easiest for you.
For best results leave to infuse overnight, refrigerate and serve the next day
If you are making the dairy free condensed milk I would recommend making it the day before so that it thickens up nicely.
Homemade condensed milk tends to have a dark hue so don't be alarmed if your drink looks darker than how it normally would.
Keep the drink refrigerated and consume within 5 days.
For the vegan version you don't need to use lime peel.
For best results, I recommend using the cashew nuts in place of eggs (I've tried this method) for a creamy consistency.