Easy Holiday Spiced Eggnog 

Directions Print

1. For the eggnog, separate the eggs and place the egg yolks in a stainless-steel bowl. Add the sugar, and whisk until light and fluffy and the color changes.
2. In a saucepot, add the milk, cream, cloves, vanilla bean, split and seeds scraped out, and the vanilla bean pod, cinnamon and nutmeg; slowly bring to a simmer. Once it has simmered, temper the egg and sugar mixture by slowly adding the hot milk-cream mixture while mixing. Once tempered, strain through a fine chinois and place in the cooler for at least 3 hours; overnight is best.
3. To serve, pour 1 to 2 ounces rum, bourbon, whiskey, or brandy over ice and top with 5 ounces of the chilled eggnog; garnish with fresh grated nutmeg and cinnamon.