Method :In a medium saucepan, combine the almond or coconut milk, cream, cinnamon stick and nutmeg. Simmer at low boil for about ten minutes. Meanwhile in a medium bowl, whisk your egg yolks with the sweetener until frothy or until the sweetener is dissolved. Remove the pan from the heat and drizzle the hot mixture into the egg mixture, whisking vigorously. (you absolutely must pour your hot cream mixture very slowly so as not to cook the yolks). Transfer the mixture to the saucepan and cook over medium-low heat, stirring and scraping the bottom and sides of the saucepan continuously with a wooden spoon until the mixture coats the back of the spoon, about 20 minutes. . Remove from heat and add vanilla extract and alcohol of choice (optional). Place in the refrigerator for at least 3 hours to fully infuse the aromas and cool completely. When serving, add a pinch of ground cinnamon or ground nutmeg on top of your beverages.