Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

In a large bowl, use a whisk or an electric mixer to beat egg yolks until they become lighter in color. Slowly add the sugar, beating after each addition. Whisk until fluffy.

Combine the milk and cloves in a thick-bottomed saucepan. Slowly heat on medium heat
until the milk mixture is steamy hot, but not boiling.

Add the eggs by slowly adding half of the hot milk mixture into the eggs, whisking constantly while you add the hot mixture. Pour the mixture back into the saucepan.

Cook the eggnog on medium heat, stirring constantly with a wooden spoon or spatula, until the mixture begins to thicken slightly, and coats the back of the spoon or cook until the mixture reaches 160°F. Do not allow the mixture to boil, or it will curdle. (If the mixture does curdle you may be able to save it by running it through a blender.)

Strain the mixture through a mesh strainer to remove the cloves and any curdled bits that may have formed.

Stir in vanilla extract and liquor. Let chill for 3 hours or for a better consistency and flavour, chill overnight.

With a stand mixer, whip heavy cream until soft peaks. Add this to the chilled eggnog and mix carefully with a This word has been an eternal struggle amongst Growing Chefs staff. Is it a flipper? Is it a mixer? Is it offset? All I can tell you is that it is a cooking utensil with a wide, flat blade that is not sharp.spatula to keep it foamy. Serve and Add a little flare to your food with a decorative final touch that is edible, like chopped herbs or a sprinkle of parmesan cheese.garnish with freshly grated nutmeg.