From: Simply Recipes
2 cups milk
2 whole cloves
Pinch of cinnamon
4 egg yolks
1/2 cup sugar
1 cup cream
1 teaspoon vanilla extract
1 teaspoon freshly grated nutmeg
2 Tbsp each of rum and bourbon or brandy, or to taste
In a large bowl, beat the eggs until they lighten in color (can use a mixer for this or use a whisk to do by hand). Slowly beat in the sugar, whisking until fluffy. Combine milk, cloves, cinnamon in a thick-bottomed saucepan. Heat on medium heat, slowly heating mixture until it is steaming hot, but not yet boiling. Temper the eggs by slowly whisking the hot milk mixture into the eggs. Pour the mixture back into the saucepan. Cook on medium heat, stirring constantly, until the mixture reaches 160°F, and it begins to thicken slightly (helps to have a candy thermometer, but not necessary). Do not allow the mixture to boil, or it will curdle (if this happens you might be able to save it by running it through a blender). Remove from heat and stir in the cream. Strain to remove the cloves. Let cool for one hour. Mix in vanilla extract, nutmeg, and bourbon and brandy (can omit for kid-friendly eggnog). Chill.
Optional: Beat egg whites to soft peaks. Add a teaspoon of sugar and continue to beat until stiff peaks. Fold into eggnog. Makes 1 quart. Serves 4-6.