5 cups milk
1 teaspoon ground cinnamon (8 whole cinnamon sticks)
1/4 teaspoon ground cloves
1teaspoon vanilla extract
6 egg yolks and 2 eggs
1,5 cup white sugar
4 cups heavy cream or half and half for a light version
4 teaspoons vanilla extract
1/4 teaspoon ground nutmeg
Put the milk, cinnamon sticks, cloves, and 1/2 tsp vanilla into a large saucepan. Put it over the lowest heat setting on your stove for 5 minutes.
In a separate bowl, whisk together the egg yolks and sugar for 1 minute.
Turn the heat under the milk up to medium-high heat. Remove the cinnamon sticks.
Slowly whisk in about 1/4 of the hot milk into the egg/sugar mixture. Then pour all of the egg/sugar mixture back into the saucepan and whisk it all together. Put it over medium heat, whisking constantly, for 3 minutes. It will thicken a bit.
Pour the hot eggnog into a large bowl or beverage container and let cool at room temperature for 1 hour. Add cinnamon sticks back in (optional).
After 1 hour, stir in the heavy cream, 2 teaspoons vanilla, and nutmeg. Store in the fridge and allow to cool for at least 4 hours before serving.
For an uncooked version, whisk egg yolks, sugar, cloves, and nutmeg in a large mixing bowl. Replace the cinnamon sticks with 1/2 teaspoon ground cinnamon and whisk in with the egg yolks. Slowly pour in milk, cream, and vanilla extract, whisk until thoroughly combined.