Homemade Eggnog

Separate 6 large eggs, placing the yolks in the bowl of a stand mixer and the whites in a separate bowl to be used later.

Add 1/2 cup of sugar to the egg yolks and beat on medium-high speed for about 2 minutes, until the mixture is pale yellow and fluffy.

In a medium saucepan, combine the heavy cream, freshly grated nutmeg, 1 teaspoon of cinnamon, and ground cloves.

Heat the cream and spice mixture over medium-low heat, whisking occasionally, until it's warm through but not boiling.

With the mixer on low speed, slowly pour a small amount of the warm cream into the egg yolk mixture to temper the eggs.

Pour the tempered egg mixture back into the saucepan with the rest of the cream.

Cook over low heat, stirring constantly with a spatula, until the custard thickens enough to coat the back of a spoon (nappé), or reaches 180°F on a thermometer.

Immediately strain the custard through a fine-mesh sieve into a large bowl to remove any cooked bits and ensure a smooth texture.

In a clean stand mixer bowl with the whisk attachment, add the reserved egg whites.

Whip the egg whites on medium speed, gradually adding 1/4 cup of sugar, until a soft meringue forms, about 1 minute.

Gently fold the meringue into the cooled custard base until just combined.

Stir in the vanilla extract and dark rum (if using).

Pour the eggnog into a bottle or airtight container and chill in the refrigerator for at least 3 hours.

To serve, shake well, pour into glasses, and garnish with a sprinkle of cinnamon and more freshly grated nutmeg.