Coconut egg nog

{ SERVES 6 }

250 ml (9 fl oz/1 cup) coconut cream

750 ml (26 fl oz/3 cups) coconut milk

3 cinnamon sticks

1 teaspoon ground cinnamon, plus extra to serve

1 teaspoon freshly grated nutmeg, plus extra to serve

1 teaspoon vanilla powder

5 egg yolks

Combine all the ingredients except the egg yolks in a medium saucepan, stir gently until combined, then slowly bring to the boil over medium–low heat. Remove from the heat and set aside to steep for 3–4 minutes.

Whiz the egg yolks in a blender on high until frothy. Add the coconut milk mixture, then whiz for a couple more seconds.

Serve warm or chilled, sprinkled with extra cinnamon and nutmeg.