Almond milk eggnog

Method

1. Mix the almond milk with the cream, vanilla, cinnamon stick and nutmeg in a small saucepan, then warm on a low heat until steaming.
2. Whisk the egg yolk with the caster sugar in a bowl until pale and fluffy, then pour in the warm almond milk mixture gradually, whisking all the time.
3. Return the mixture to the small saucepan with the brandy and rum and warm on a gentle heat, stirring constantly, for 3-5 minutes until thickened.
4.  Strain through a sieve, then leave to cool. Chill for at least 30 minutes, or overnight. Serve warm or chilled with extra gratings of nutmeg