Ingredients

• 4 cups whole milk
• 1 tablespoon ground cinnamon
• 2 teaspoons vanilla extract
• 1 teaspoon ground cloves
• 12 large egg yolks
• 1 cup cane sugar
• 1 pint whipping cream
• 1.5 teaspoons ground nutmeg

Instructions

1. 1 Combine 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.
2. 2 Meanwhile, whisk egg yolks and cane sugar together in a large mixing bowl until pale yellow, thick, and smooth.
3. 3 Remove 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.
4. 4 Pour 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.
5. 5 Pour 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.

Nutrition per serving