Homemade Eggnog

Homemade Eggnog is quite easy to make and way better than store bought. This recipe is full of flavor but not heavy like some eggnog's can be.

INGREDIENTS
5 cups whole milk
8 whole cinnamon sticks
1 tsp ground cinnamon
1/4 + 1/8 tsp ground cloves
2 tsp vanilla extract
10 egg yokes
1-2/3 cup white sugar
2 cups heavy cream
2 cups half and half
4 tsp vanilla extract
1/4 + 1/8 tsp nutmeg

INSTRUCTIONS
-Put the milk, cinnamon, cloves and 2 tsp vanilla into a large saucepan. Let simmer on low for 5 minutes. 
-In a separate bowl whisk together sugar and egg yokes for about 1 minute.
-Turn the heat under the milk up to medium-high heat. Remove the cinnamon sticks. Stir the milk constantly until it just starts to boil, them immediately turn off the heat.
-Slowly whisk in about 1/4 of the hot milk into the egg/sugar mixture. Then pour all of the egg/sugar mixture back into the saucepan and whisk it all together. Put it over medium heat, whisking constantly for 3 minutes. It will thicken a bit.
-Pour the hot eggnog through a sieve into a large bowl or beverage container and let cool at room temperature for 1 hour.
- Meanwhile, mix the cream, half & half, vanilla and nutmeg in a bowl and let sit in fridge until eggnog mixture has cooled.
-After 1 hour, stir the cream mixture into the eggnog mixture. Store in the fridge and allow to cool at least 4 hours before serving. Best if made the day before, so all the spices can meld together.

Alcohol can be added before serving, to taste. Dark rum, bourbon and brandy are traditional options.