Heat 4 cups of milk in a saucepan with 5 whole cloves, 1/2 teaspoon of vanilla extract, and 1 teaspoon of ground cinnamon. In a separate bowl, combine 12 egg yolks and 1 1/2 cups of sugar. Whisk the eggs and sugar together until they form a fluffy mixture. Slowly combine the heated milk mixture with the egg mixture. Cook this under medium heat for 3 minutes, stirring the entire time. Strain the whole cloves out of the mixture and remove it from the heat. Let the mixture cool for an hour, and then stir in 2 1/2 cups of rum, 4 cups of light cream, 2 teaspoons of vanilla extract and 1/2 teaspoon of ground nutmeg. Refrigerate the eggnog in the refrigerator overnight and serve cold.
Other variants of eggnog include bourbon or brandy instead of rum. Alcoholic eggnog keeps for a long time in the refrigerator, and some consider its flavor best when aged. Eggnog is also served non-alcoholic, with coffee or espresso as an eggnog latte, or as an ice cream flavor base. Traditionally, people drink eggnog between American Thanksgiving and Christmas in the United States and Canada.Learn more about Liquor & Cocktails