Add 2 cups of oat milk into a sauce pan, along with 1 cup of heavy oat cream, 4 lemon peels, 1 vanilla bean cut in half, 1 cinnamon stick and 2 cloves, heat with a medium heat and mix together, once it comes to a light boil turn off the heat and let it infuse

Seperate 5 organic egg yolks into a large bowl (discard the egg whites), whisk the egg yolks together, then add ⅓ cup of white sugar and whisk with the eggs until well combined, then start slowly pouring in the infused milk into the egg mixture while continuously whisking, do this until all the milk has been incorporated to the egg mixture

Add the mixture back into the sauce pan and heat with a medium heat, mix the mixture continuously without stopping so the eggs won´t cook, after 5 to 6 minutes of cooking and you can wipe clean the mixture on the back of a wooden spoon, turn off the heat and let it rest for 5 minutes

Transfer the mixture into a pitcher through a sieve, add ½ cup to 1 cup of Spanish brandy into the eggnog and mix together, cover with seran wrap and add to the fridge for at least 4 hours

When ready to serve, mix the eggnog in the pitcher and pour into small tall glasses, garnish with a kiss of cinnamon powder, enjoy!