• Place a Small saucepan over Low heat, add the 2½ cups 2% Milk, ½ tsp Ground cinnamon, and ⅛ tsp Ground cloves Heat for 5 minutes or until the temperature reaches about 100℉ / 38℃.
• Meanwhile, in a Medium saucepan, whisk together the ½ cup Egg yolks and ¾ cup Granulated sugar for 1-2 minutes, the mixture should be thick and turn from yellow to a light-yellow color.
• Temper the egg mixture by slowly whisking in the hot milk, stirring constantly. Doing this too fast may result in curdling of the eggs, pour a little bit in at a time while whisking to avoid this.
• Increase the heat to Medium, whisking constantly, for 3 minutes or until it reaches 165℉ / 74℃. It will thicken a bit. Do not allow this to come to a boil as you risk cooking the eggs.
• As a safeguard, pour the mixture through a metal sieve to catch any possible egg bits. If you didn’t temper the egg mixture correctly, there is a possibility that you’ll get little bits of cooked egg in the finished product. Straining the mixture helps ensure your drink will come out smooth. Pour the hot eggnog into a large beverage container and let cool at room temperature for 1 hour.
• After 1 hour, stir in the 2 cups Heavy cream**, 2 tsp Vanilla extract and ⅛ tsp Ground nutmeg. Store in the fridge and allow to cool for at least 8 hours or overnight before serving, longer the better so the drink gets even colder and the flavors have time to meld.

Storage

• Storage times vary depending on the freshness of the ingredients being used. If using fresh ingredients, the eggnog can be stored in the refrigerator for up to a week.