I know…Christmas is over. And I know…eggnog can be kind of controversial. It seems you either love it or you hate it. But here, we love it. I’ve made it several times since Christmas because we enjoy it so much. Over the past few years, I’ve tried to perfect my recipe, and I think I’ve finally got it just the way I want it.

• 4 cups milk
• 10 whole cloves (more if you like the taste of cloves as much as I do!)
• 1 tsp. vanilla extract
• 1 1/2 tsp. ground cinnamon
• 12 egg yolks
• 1 1/2 cups sugar
• 4 cups cream
• 2 tsp. vanilla extract
• 1 tsp. ground nutmeg

Combine milk, cloves, 1 tsp. vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Raise heat and slowly bring milk mixture to a boil.

In a large bowl, combine egg yolks and sugar. Whisk until fluffy. Slowly whisk hot milk mixture into the eggs. Pour back into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow to boil. Strain to remove cloves, and let cool for about 1 hour.

Stir in cream, 2 tsp. vanilla, and nutmeg. Refrigerate overnight.