4 egg yolks
1 cup milk
1 cup cream
½ cups white sugar
½ teaspoon vanilla extract
¼ teaspoon nutmeg
¼ teaspoon cinnamon
¾ cup rum or brandy
Create the milk mixture. In a large saucepan, combine the milk, nutmeg, cinnamon, and vanilla. Cook on medium low heat until the mixture comes to a low boil, stirring occasionally.
Make the egg mixture. In a large bowl, combine the egg yolks and the sugar, and beat or whisk until fluffy
Add the milk mixture slowly to the egg mixture and cook. Whisk it in until the ingredients are well incorporated. Pour the combined mixture back into the saucepan. Cook it over medium heat until it becomes thick, which takes about three to five minutes. Stir frequently; do not let the mixture boil this time
Remove the eggnog from the burner. Let it cool for about an hour or two
Add the remaining the ingredients. Stir in the cream and rum or brandy. Mix the eggnog well
Cover the eggnog tightly with plastic wrap. Refrigerate it overnight to let the flavors combine, and serve with a dash of nutmeg and a cinnamon stick garnish.