Chocolate "Egg Nog" Pudding Macchiato with Exotic Seasonings

Heat the oven 350°F.

Melt chocolate, nutmeg, and cinnamon over a double boiler.

Whisk in yolks, salt, and bourbon and set aside to cool.

Whip whites until frothy. Gradually add sugar until soft peaks are formed.

Fold the egg whites into the chocolate mixture.

Divide condensed milk among heatproof coffee mugs or ramekins, about 1 tablespoon each. Top with 1 teaspoon of passion fruit purée each. Pour chocolate mixture over that, about halfway up the cup.

Bake in the oven until the tops of the puddings are dry to the touch but the chocolate mixture is still slightly jiggly (5 to 10 minutes). Once cooled, top off with a pinch of fleur de sel or Maldon salt.

Once baked, keep cups warm on top of an espresso machine or oven turned on, covered if longer than 4 hours.

Combine ingredients and heat on the stove to about 80°F.

Pour one shot of espresso ( to .5 ounces) over each pudding base.

Using a hand blender, blend condensed milk froth until foamy. Spoon froth onto the cups all the way to the top, about 1/3 cup each serving.

Serve immediately with a teaspoon, which can be used to stir up the mixture into a creamy, messy drink.