In a medium saucepan over medium/medium-low heat, combine milk, cream, nutmeg, cinnamon, and cloves. Whisk very frequently while bringing the mixture almost to boiling.
Meanwhile, in a large bowl, combine egg yolks and sugar. Add sugar 2 tablespoons at a time, whisking thoroughly before adding more.
Using a soup ladle, add about 1/3 cup of the hot milk mixture to the egg mixture, whisking thoroughly. Keep adding the hot mixture to the egg mixture, whisking thoroughly between each addition. When most of the milk mixture has been whisked into the egg mixture (about 3/4 of it), add it back to the saucepan.
Cook until the mixture reaches 160 degrees F, whisking constantly. Use a spoon to reach those tight edges at the base of the pan. It will be slightly thick but will thicken more as it cools.
Remove from the heat and whisk in the vanilla. Serve with whipped cream and a light dusting of cinnamon or nutmeg.
NOTES
Use a candy thermometer to ensure that the final mixture cooks those raw eggs to 160 degrees F.
Stir and whisk almost constantly. Keep it going, as you want the egg yolks and sugar incorporated well. You don’t want the milk mixture to burn or scorch to the bottom of the pan, and you don’t want egg pieces floating around in your final creamy custard mixture. Remember that a spoon helps reach the bottom inside corners of the pot, but a whisk helps keep everything combined.
Refrigerate in an airtight container for up to 5 days.
I like the spices on the light side. However, they can be adjusted to suit your taste.
For best results, chill overnight.
If spiking, add 2-3 ounces of dark rum, whiskey, bourbon, or brandy. It will hit the spot just right without overwhelming the eggnog.
