Directions

STEP 1
Combine milk, spices and vanilla bean paste in a heavy-based, medium sized saucepan. Place over a low heat and whisk until simmering. Remove from heat.

STEP 2
Whisk together the egg yolks and sugar in a separate bowl. Return saucepan to a low heat then slowly pour the egg yolk mixture in a thin stream, whisking constantly. Once all the yolk has been added, increase heat to medium, keep whisking until the liquid thickens and is like a thin-custard in consistency. Remove from heat.

STEP 3
Whisk in the kefir and rum, if using.  Pour into a clean container and refrigerate overnight.  Strain through a fine sieve before serving (discard solids).  Pour into glasses and dust with a little extra ground nutmeg to decorate.