2 egg yolks (save whites for later)
2 c. milk
(A Tablespoon of agave syrup can be added here if you prefer it sweet, but I omitted all sugar and sweetner because the Frangelico to come sweetens it delightfully.)
Bring double boiler to a simmer. Whisk yolks in a small sauce pan, add milk, and cook (continually whisking) over double boiler until thick enough to coat the back of a metal spoon. About 5-10 mins. Chill mixture for at least 30 mins in fridge.
2 egg whites
1/2 c. whipping cream
2T-1/4 c. Frangelico hazelnut liqueur
2T-1/4 c. Rum
Meanwhile beat the remaining 2 egg whites on high of an electric mixture until stiff peaks form. Also whip cream until soft peaks form. Combine whipped egg whites, cream, and chilled egg yolk mixtures and mix, add alcohols to taste.