I found this recipe in Pete Evans ‘Family Food’ cookbook. It takes a wee while to make and is a bit fiddly but the effort is worth it! Feels like a very traditional Christmas drink but with no guilt as it’s alcohol free and only has a little bit of coconut sugar added!!
4 egg yolks
2 tbsp coconut sugar or maple syrup (more or less to taste)
2x 400ml cans coconut milk
1/4 tsp ground cinnamon
1 tsp ground nutmeg (freshly grated if possible)
Whisk the egg yolks with a hand-held mixer for 2 mins until doubled in size.
Gradually add the coconut sugar or maple syrup and whisk for 1 minute. Set aside.
Combine the coconut milk, cinnamon and nutmeg in a saucepan over medium heat and bring to a gentle simmer. Remove from the heat.
Turn the electric mixer to low and gradually whisk the hot spiced coconut milk into the egg yolk mixture until well combined.
Pour the mixture into a new clean saucepan and stir gently but constantly over a low heat for 10-15 mins until the mixture thickens and coats the back of a spoon. Be patient! Don’t put the element up too high or the mixture might turn to scrambled eggs.
Remove from the heat and set the pan over a bowl of iced water to stop the cooking process. Stir occasionally for 2 mins.
Cover with a plastic wrap and place in the fridge to chill. The longer it chills the thicker it will become.
Serve with extra nutmeg and cinnamon sprinkled on top.