A rich and creamy eggnog recipe perfect for holiday gatherings.
Combine the milk, cloves, cinnamon stick, and vanilla in a saucepan and heat gently over low heat for about 5 minutes.
Heating the spices with the milk helps infuse the flavors evenly.
In a mixing bowl, whisk together the egg yolks and sugar until the mixture is light and fluffy.
Whisking thoroughly ensures a smooth and creamy texture.
Gradually add the warm milk mixture to the egg yolks, whisking constantly to prevent curdling.
Adding the milk slowly prevents the eggs from cooking too quickly.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens slightly, about 3 minutes. Do not let it boil.
Stirring constantly prevents the mixture from sticking to the pan.
Strain the mixture into a pitcher and let it cool to room temperature.
Straining removes any clumps for a smoother drink.
Stir in the cream, nutmeg, and rum. Mix well.
Adjust the amount of rum to suit your preference.
Refrigerate the eggnog overnight before serving chilled.
Chilling overnight allows the flavors to meld beautifully.
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