My Grandmother is probably not going to like this, especially since she has brought the best eggnog to Christmas Eve since I can remember (she even uses ice cream!), but I just think I might have her beat. 
ok, there are lots of eggnog recipes out there, but this one is tried and true! Last year the batch I made wasn’t quite sweet enough and it seemed watered down, but this year, I have perfected it! I read through quite a few variations and techniques and with some special modifications here is the perfect recipe and steps!
**this needs to chill overnight, so make this the night before or 6 – 8 hours prior to serving**
STEP 1:
- 4 cups whole milk
- 6 whole cloves (I added a link for reference, incase you havent used these before, NOT to be confused w Garlic)
- 1/2 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan. Heat over lowest setting for 5-8 minutes. Slowly bring milk mixture to a boil. Once it reaches a boil remove from heat.
STEP 2:
- 12 egg yolks (I save the whites to make meringue cookies)
- 1 1/2 cups sugar
Combine the egg yolks and sugar. Whisk together until its about the consistency of cake batter. Add in the mixture from STEP 1 slowly into the eggs, whisk together. Pour the combined mixture back into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Let cool for about an hour.
STEP 3:
- 4 cups captain morgan’s spiced rum (this is not the wuss amount, if you want it lighter, you can go with 2.5 cups)
- 4 cups heavy cream
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground nutmeg.
Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight.
Merry Christmas y’all!!!
– Stef