For best flavor, make the night before and let the eggnog set overnight to let it cool down and thicken.
- Serves: 8 persons
- 4cups whole milk
- 1tablespoon ground cinnamon
- 2teaspoons vanilla extract
- 1teaspoon ground cloves
- 12large egg yolks
- 1cup cane sugar
- 1pint whipping cream
- 1½ teaspoons ground nutmeg
Step 1Combine milk, cinnamon, vanilla, and cloves in a medium pot over medium-high heat. Cook, stirring every so often, until spices become one with the milk, 3 to 5 minutes. Be sure to stir from the bottom of the pot so the milk doesn't burn.
Step 2Meanwhile, whisk egg yolks and cane sugar together in a large mixing bowl until pale yellow, thick, and smooth.
Step 3Remove milk mixture from the stove. Pour some of the hot milk into the egg yolk mixture, whisking quickly to avoid scrambling the eggs. Continue, pouring a little bit at a time and whisking, until all has been added.
Step 4Pour the mixture back into the pot and place over medium heat. Stir constantly with a spatula until eggnog thickens and becomes light beige in color, about 5 minutes; it should leave a slight film on the spatula. Remove from the heat.
Step 5Pour whipping cream and nutmeg into a pitcher. Pour eggnog mixture into the whipping cream and mix with the spatula to combine. Place in the refrigerator, 8 hours to overnight for best enjoyment. Stir before serving.