Spiked Eggnog Shake

Steps

1. Heat 135 ml whole milk140 ml whole milk½ cup + 1 tbsp whole milk205 ml whole milk200 ml whole milk⅔ cup + 3 tbsp whole milk, 100 ml whipping cream100 ml whipping cream¼ cup + 3 tbsp heavy cream150 ml whipping cream150 ml whipping cream⅔ cup heavy cream, ½ tsp ground nutmeg½ tsp ground nutmeg½ tsp ground nutmeg¾ tsp ground nutmeg¾ tsp ground nutmeg¾ tsp ground nutmeg and a pinch of ground cinnamona pinch of ground cinnamona pinch of ground cinnamona pinch of ground cinnamona pinch of ground cinnamona pinch of ground cinnamon in a saucepan until steaming.
2. Whisk 4 egg yolks4 egg yolks4 egg yolks6 egg yolks6 egg yolks6 egg yolks, 50 g caster or granulated sugar60 ml caster or granulated sugar¼ cup granulated sugar75 g caster or granulated sugar90 ml caster or granulated sugar¼ cup + 2 tbsp granulated sugar and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt in a bowl until pale.
3. Slowly whisk in half of the hot milk, then pour everything back into the pan.
4. Stir over low heat until it coats a spoon and reaches 80 °C176 °F to 82 °C180 °F, 5 to 8 minutes. Do not let it boil.
5. Off the heat, stir in 1 tsp pure vanilla extract1 tsp pure vanilla extract1 tsp vanilla extract1½ tsp pure vanilla extract1½ tsp pure vanilla extract1½ tsp vanilla extract. Strain into the tubpint, cool in an ice bath, then put the lid on.
6. Once it is completely cool, freeze the tubpint on a level shelf for 24 hours.
7. Dig a hole about 4 cm1½ in wide down to the bottom of the frozen tubpint. Pour in 45 ml dark rum3 tbsp dark rum3 tbsp dark rum70 ml dark rum70 ml dark rum¼ cup dark rum, 30 ml brandy2 tbsp brandy2 tbsp brandy45 ml brandy3 tbsp brandy3 tbsp brandy and 45 ml whole milk3 tbsp whole milk3 tbsp whole milk70 ml whole milk70 ml whole milk¼ cup whole milk, then lock it into the machine and run Milkshake.

To serve: Pour into glass mugs, dust with freshly grated nutmeg and add a cinnamon stick to each.