Ingredients

     * 4 egg yolks
     * 1/2 cup sugar
     * 2 cups milk
     * Pinch of cinnamon
     * 2 whole cloves
     * 1 cup cream
     * 1 teaspoon vanilla extract
     * 1 teaspoon freshly grated nutmeg
     * 2 Tbsp each of Mount Gay Rum rum and bourbon or brandy, or to 
taste (can omit for kid-friendly eggnog)

Method

1 In a large bowl, beat the egg yolks until they lighten in color (can 
use a mixer for this or whisk by hand). Slowly beat in the sugar, 
whisking until fluffy.

2 Combine milk, cloves, cinnamon in a thick-bottomed saucepan. Heat on 
medium heat, slowly heating mixture until it is steaming hot, but not 
boiling.

3 Temper the eggs by very slowly whisking half of the hot milk mixture 
into the eggs. Pour the mixture back into the saucepan.

4 Cook on medium heat, stirring constantly, until the mixture reaches 
160°F, and it begins to thicken slightly (it 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 the mixture through a blender). Remove from heat and stir in 
the cream. Strain through a mesh strainer to remove the cloves. Let 
cool for one hour.

5 Mix in vanilla extract, nutmeg, and bourbon and brandy (can omit for 
kid-friendly eggnog). Chill.

Makes 1 quart. Serves 4-6.
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Pommery Champagne with Fresh Cranberries

No formal recipe here, just take some bamboo skewers and skewer fresh 
cranberries. Pour champagne into champagne glass and add a skewer of 
fresh cranberries to each glass for a festive look.