6 egg yolks
3/4 cup sugar
3 cups heavy cream (Reserve 1 cup until the end
3 whole cloves
2 tsp cinnamon
2 tsp nutmeg + some for sprinkling
3 teaspoons vanilla extract
2 cinnamon sticks (3 more for garnish)
In a stainless steel bowl, beat the egg yolks and sugar together until well blended. Set aside.
In a small saucepan, heat 2 cups of heavy cream, 3 whole cloves, and 2 cinnamon sticks until it reaches about 160°F. Do NOT BOIL. Remove from heat.
Slowly pour half of the hot cream mixture into the eggs and whisk it quickly as you are pouring it into the eggs. This will warm the eggs so they don't cook during the next step.
Pour the egg mixture into the saucepan and cook to a low temp of 160°F. Don't cook it more and do not boil it! Remove from heat.
Place a fine mesh strainer over the container you will be storing your eggnog in.
Pour the mixture through the strainer to catch any cooked egg pieces or spice chunks.
Stir in 1 cup of heavy cream, nutmeg, cinnamon and vanilla and chill completely.
Pour into pretty glasses and serve with a dash of nutmeg (or go all out and grate fresh nutmeg on top! add a cinnamon stick and serve.
If you are adding liquor, add a shot to each glass and stir before adding cinnamon stick and nutmeg.