For best flavor, make the night before and let the eggnog set overnight to let it cool down and thicken.
Ingredients
- whole milk: 4 cups
- ground cinnamon: 1 Tbsp
- vanilla extract: 2 tsp
- ground cloves: 1 tsp
- egg yolks: 12 piece
- cane sugar: 1 cup
- pint whipping cream: 1 piece
- ½ teaspoons ground nutmeg: 1 piece
Metric Conversion
Stages of cooking
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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.
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Meanwhile, whisk egg yolks and cane sugar together in a large mixing bowl until pale yellow, thick, and smooth.
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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.
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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.
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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.
