Homemade Eggnog Recipe

In a medium-sized mixing bowl, beat the egg yolks on high until the yolks become a little paler (lighter) in color, about 3-4 minutes.
Add the granulated sugar slowly while continuing to beat on high until the egg mixture gets frothy, about 5 minutes. Set aside.
Pour milk into the saucepan and add the ground cloves, ground nutmeg, and vanilla. Heat on medium/medium-low heat until warm, whisking continuously. The mixture should very warm but not boil.
Remove the warm milk from the heat and slowly, very slowly pour (a little at a time) into the egg mixture, whisking continuously. This will temper the eggs and slowly warm them to avoid curdling.
Once the egg mixture and the milk are combined, pour the mixture back into the saucepan. Place the saucepan back on medium heat. Stir continuously with a wooden spoon. Do not let the mixture boil. Heat until warm. It’s ready when you see little bubbles of milk on the back of a wooden spoon. If you have a thermometer, the temperature should be 160°F.
Remove from heat and add the heavy cream and stir. If you would like spiked Egg Nog, add the brandy and bourbon. Stir.
Pour the Egg Nog through a sieve to remove any curdled bits (if needed) and place into the refrigerator overnight to chill and flavors to intensify; or for at least 1 hour to cool.
Garnish with a sprinkle of cinnamon and serve chilled.