Easy Homemade Eggnog

Directions

1. 1
   Whisk the egg yolks and sugar together in a medium bowl until light and fluffy.
2. 2
   In a saucepan over medium-low heat, combine the milk, cream, nutmeg, cloves, and salt. Stir often until mixture reaches a bare simmer.
3. 3
   Whisk ½ cup of the hot milk mixture slowly into the egg mixture to temper the eggs. Continue slowly adding the milk until incorporated.
4. 4
   Transfer the mixture back to the saucepan and return to the stove.
5. 5
   Increase temperature to medium heat, whisking constantly for 3 to 4 minutes, until the mixture is just slightly thickened. Do not allow it to boil.
6. 6
   Remove from heat and stir in the vanilla and rum.
7. 7
   Remove and discard the cloves, and allow the eggnog to cool for 1 hour before transferring it to a pitcher.
8. 8
   Refrigerate overnight before serving for best taste. Store in the fridge for up to 3 days.