Marina Kitchen

From: Bar manager/Adv. sommelier Joshua Orr, Marina Kitchen, San Diego. Yield: 8 cups.

2/3 cup Stevia sweetener
1 cup dark rum
½ cup brandy
2 Tbsp. vanilla extract
½ gallon almond milk
grated nutmeg (optional)

Dissolve sweetener in rum, brandy and vanilla extract in a large, heavy pitcher. Add milk. Freeze until very cold or even slushy, about 4 to 8 hours. Pour into glasses and grate nutmeg over each glass, if desired, and serve.