In a large pot over low heat, add almond milk, unsweetened coconut milk, and heavy cream. Whisk it up together until thoroughly combined then add sweetener (I’m using erythritol), cinnamon powder, ground nutmeg, and cloves.
Whisk it all up until completely incorporated then add vanilla extract, softened cream cheese, and coconut oil. Whisk together until the cream cheese has fully incorporated.
If you used cloves, you can fetch them out at this time. Then in a small mixing bowl, add egg yolks and whisk them up. Scoop ¼ cup of the hot mixture and pour onto the yolks while mixing until fully incorporated, then immediately proceed to add the egg mixture to the pot.
Whisk vigorously while you pour the egg mixture into the pot (Pouring it without whisking will make your eggs scramble and create curdles on the drink.)
Whisk for about 1 minute after mixing the eggs and turn off the heat. At this point you could add white rum to the mix and whisk until combined, but this is totally optional.
Pour the hot mixture on to a glass bottle or any heat safe container that has an air-tight lid. Let the drink get to room temperature without closing the lid, then close the lid and chill for at least 3 hours. Enjoy!