Directions

• In a large bowl, use a whisk or an electric mixer to beat egg yolks until they become somewhat lighter in color. Slowly add the sugar, beating after each addition, whisking until fluffy.
• Combine the milk, cloves, and cinnamon in a thick-bottomed saucepan. Slowly heat on medium heat until the milk mixture is steamy hot, but not boiling.
• Temper the eggs by slowly adding half of the hot milk mixture into the eggs, whisking constantly while you add the hot mixture. Pour the mixture back into the saucepan.
• Cook on medium heat, stirring constantly with a wooden spoon, until the mixture begins to thicken slightly, and coats the back of the spoon. It helps to have a candy thermometer, but not necessary; if you have one, cook until the mixture reaches 160°F. Do not allow the mixture to boil, or it will curdle. (If the mixture does curdle you may be able to save it by running it through a blender.) Remove from heat and stir in the cream. Strain the mixture through a mesh strainer to remove the cloves. Let cool for one hour.
• Mix in vanilla extract, nutmeg, and bourbon/rum and brandy (feel free to omit for kid-friendly eggnog). Chill.
• *Optional: Beat egg whites until they reach soft peaks. Add a teaspoon of sugar and continue to beat until they reach stiff peaks. Gently fold into eggnog.