Lightweight fit egg liqueur with pepper

• 400 ml almond milk
• 200 ml rice cream
• 2 egg yolks
• 1 real vanilla bean
• orange peel (don't forget to wash it)
• a pinch of cinnamon
• sweetener to taste (chicory / honey)
• rum optional
• white and Kampot pepper (to taste)

Instructions

1) Heat the milk, cream, vanilla, orange peel, and cinnamon to about 65–70 °C (do not boil).

2) Beat the egg yolks with the sweetener, pour in some of the hot mixture, and return everything to the pot.

3) Heat briefly again until slightly creamy consistency and remove from heat.

Enjoy your meal!