Homemade Eggnog is so amazingly delicious, that once you make it from scratch you will never buy that store-bought container again. Made with easy-to-find ingredients, this is your new holiday tradition.

Ingredients

• 4 cups milk
• 1 teaspoon cinnamon
• 4 whole cloves
• 12 large egg yolks whisked
• 1 1/2 cups granulated sugar
• 2 cups heavy cream
• 2 cups half and half (read about what half and half is here)
• 2 teaspoons vanilla
• 1/4 teaspoon nutmeg

Instructions

• In a saucepan over low heat, combine the milk, cinnamon, and cloves. Stir regularly for five minutes. Increase the heat to medium-low and bring to a boil while stirring. Once at a boil, remove it from the heat.4 cups milk,1 teaspoon cinnamon,4 whole cloves
• Combine the egg yolks and the sugar in the bowl of a stand mixer. Beat on medium until it reaches the consistency of cake batter. (About 1 minute.) Alternatively, you can use a hand mixer.12 large egg yolks,1 1/2 cups granulated sugar
• Pour a small amount of the hot milk, about 1/4 cup, into the egg and sugar mixture, whisking vigorously as you pour so the eggs do not begin to cook. Continue with the remainder of the hot milk mixture, whisking while you pour until it is all added. It works very well to do this in the base of the stand mixer with the mixer on low.
• Pour back into the saucepan and put over medium heat. Whisk consistently as the mixture cooks and thickens for three minutes. (Resist the urge to keep it on the heat longer, it will thicken more even once you remove it from the heat.) Remove from the heat and strain to remove the cloves. Cool for one hour.
• Stir in the half and half, heavy cream, nutmeg, and vanilla, and transfer to a sealable container. Refrigerate for at least 8 hours before serving. Add rum or bourbon (optional) when serving, top with cinnamon and enjoy!