Eggnog: Share our Table at Slightly Indulgent Tuesday

Directions

1. 1
   Whisk together egg yolks and agave in a heavy bottom medium sized sauce pan. Slowly whisk in milk, then add in cinnamon, nutmeg, stevia, and cloves.
2. 2
   Heat over medium low for 10 – 15 minutes, whisking constantly, until mixture thickens and will coat the back of a spoon. If using an instant read thermometer, it should reach 165°F.
3. 3
   Remove from heat, transfer to a bowl or pitcher and whisk in heavy cream.Refrigerate for 4 hours or, preferably, overnight.
4. 4
   Remove cloves before serving and sprinkle with cinnamon if desired. Will keep for 5 – 6 days in a sealed container in the refrigerator.