Step 1

In a large bowl, separate the egg whites from the yolks. Do as you wish with the whites - we want the yolks.

Step 2

Add half a cup of allulose into the eggs and whisk until the sweetener is completely dissolved. If you're using erythitrol, it will not completely dissolve, so whisk until *mostly* dissolved.

Step 3

Add another half cup of allulose to the yolks and whisk until dissolved.

Step 4

In a medium pot, add the heavy cream, almond milk, whole milk, cinnamon stick, nutmeg, and vanilla extract. Heat the mixture just until it starts to boil then remove from the heat.

Step 5

Temper the eggs with the milk mixture. Using a ladle, slowly pour the hot milk into the eggs while feverishly whisking. We want to bring the egg yolks up to temperature by slowly adding the hot liquid. Do this for 3-4 ladle fulls.

Step 6

Pour the egg yolk mixture back into the pot and bring the pot to at a temperature of 160°F/71°C.

Step 7

Remove the mixture from the heat and pour through a sieve into a quart container.

Step 8

You can add the alcohol now or keep it without alcohol.

Step 9

Place in refrigerator to cool (ideally, overnight).

Step 10

Serve cool or warm, and enjoy!