Ingredients
2 cups milk
2 whole cloves
Pinch of cinnamon
4 egg yolks
1/2 cup sugar
1 cup cream
1 teaspoon vanilla extract
1 teaspoon freshly grated nutmeg
2 Tbsp each of rum and bourbon or brandy, or to taste (can omit for kid-friendly eggnog)
(optional) 4 egg whites
Preparation
1 In a large bowl, beat the eggs until they lighten in color (can use a mixer for this or use a whisk to do by hand). Slowly beat in the sugar, whisking until fluffy.
2 Combine milk, cloves, cinnamon in a thick-bottomed saucepan. Heat on medium heat, slowly heating mixture until it is steaming hot, but not yet boiling.
3 Temper the eggs by slowly whisking the hot milk mixture into the eggs. Pour the mixture back into the saucepan.
4 Cook on medium heat, stirring constantly, until the mixture reaches 160°F, and it begins to thicken slightly (helps to have a candy thermometer, but not necessary). Do not allow the mixture to boil, or it will curdle (if this happens you might be able to save it by running it through a blender). Remove from heat and stir in the cream. Strain to remove the cloves. Let cool for one hour.
5 Mix in vanilla extract, nutmeg, and bourbon and brandy (can omit for kid-friendly eggnog). Chill.
Optional: Beat egg whites to soft peaks. Add a teaspoon of sugar and continue to beat until stiff peaks. Fold into eggnog.
