Best Cooked EggNog

This recipe was adapted from The Cooking Geek.com. We love eggnog so I just make this large batch. I found these spice amounts to be the closest to store bought flavor, but better. I really like vanilla, but it does not work in this. The amount of cloves is more like 1/10t, but it would not accept that entry. I use fat free milk and it even works with 7c milk & 1c cream. I use stevia substitute to lower calories and it actually did not go bad as fast last year. You must cook this "low & slow" to prevent a grainy texture. Do not add the salt before cooking, or it can curdle the milk once cooked (think cheese making). It is very thick, so omit a whole egg for thinner consistency. Also omit a whole egg if using extra large eggs. Enjoy!

• Ready In: 15 mins
• Yields: 10 cups

Ingredients

• 6  egg yolks
• 6  whole eggs, room temperature
• 2  cups heavy cream
• 6  cups milk
• 1 1⁄2 cups sugar (or stevia)
• 1⁄2 teaspoon nutmeg
• 1⁄8 teaspoon clove (about 1/10t)
• 1⁄16 teaspoon cinnamon
• 3⁄4 teaspoon salt

Directions

1. Whisk the eggs and yolks, then add the cream, sugar, and spices. Add the milk, whisk until thoroughly combined (immersion blender is best).
2. In a heavy-bottom pan, cook the mixture over low heat, whisking constantly, for a few minutes. Then increase the heat to medium-low (no higher), and cook, whisking constantly, until the temperature of the mixture is 180°F, about 5-10 minutes. Remove from heat, add the salt, and cool to room temperature, whisking occasionally. Then refrigerate until cold.