*4 cups whole milk
*6 whole cloves
*1/2 teaspoon vanilla extract
*1 1/2 teaspoons cinnamon
*12 egg yolks
*1 cups white sugar
*4 cups light cream
*2 teaspoons vanilla extract
*1/2 teaspoon ground nutmeg
~In a large saucepan, combine milk, cloves, 1/2 teaspoon vanilla, & cinnamon.
~Heat over very low heat and slowly bring to a light boil.
~In a large mixing bowl, combine egg yolks and sugar.
~Whisk until fluffy.
~Slowly pour hot milk mixture into egg mixture whisking quickly.
~Pour the mixture back into the saucepan.
~Cook over medium heat, stirring constantly until thick. Do not allow mixture to boil.
~Remove from heat and strain to remove cloves.
~Let cool for 1 hour.
~Stir in cream, 2 teaspoons vanilla & nutmeg.
~Refrigerate for at least 12 hours before serving.
-add 1 1/2 cups rum or bourbon.
-fill glass half way with eggnog and half with Vernors.
`If you notice that the eggnog curdles or has any lumps, put it in the blender and bend on high until smooth
`I use the some of egg whites to make a peppermint meringue. (posted on my blog under, candy & holiday)