Homemade Eggnog

You have to try this homemade eggnog for the holidays! Curl up with a book by the fireplace and enjoy this quick homemade eggnog!

DIRECTIONS

In a medium saucepan over medium/medium-low heat, combine milk, cream, nutmeg, cinnamon, and cloves. Whisk very frequently while bringing the mixture almost to boiling.
Meanwhile, in a large bowl, combine egg yolks and sugar. Add sugar 2 tablespoons at a time, whisking thoroughly before adding more.
Using a soup ladle, add about 1/3 cup of the hot milk mixture to the egg mixture, whisking thoroughly. Keep adding the hot mixture to the egg mixture, whisking thoroughly between each addition. When most of the milk mixture has been whisked into the egg mixture (about 3/4 of it), add it back to the saucepan.
Cook until the mixture reaches 160 degrees F, whisking constantly. Use a spoon to reach those tight edges at the base of the pan. It will be slightly thick but will thicken more as it cools.
Remove from the heat and whisk in the vanilla. Serve with whipped cream and a light dusting of cinnamon or nutmeg.

Tags: breakfast, brunch, Christmas, cinnamon, cream, drink, eggnog, family friendly, heavy cream, holiday, make ahead, milk, use up cream