Eggnog café

First, boil the milk, cinnamon, nutmeg and vanilla extract slowly in a saucepan.

In another bowl, mix together the egg yolks and sugar. Slowly add the hot milk mixture to the egg yolks and mix until combined.

Pour the mixture back into the pan and put it back on the heat. Heat it over medium heat until the mixture thickens a little and covers the back of the spoon (! be careful not to boil). If you use a thermometer, the temperature cannot exceed 160°.

Remove the pan from the heat and add the cream and bourbon/rum while stirring. Place the mixture in the refrigerator to cool a little.

Pour the cooled espresso into the glasses, then slowly add the cooled eggnog.

Finish with whipped cream and a little cinnamon.