Eggnog

• 1 quart milk
• 2 cinnamon sticks
• 1 vanilla bean, split
• 5 cloves
• 10 blades of mace
• 12 egg yolks
• 1 1/2 cups sugar
• 1 1/2 cups dark rum
• 1 1/2 cups brandy
• 1 tablespoon vanilla
• 1 quart half-and-half or light cream
• Freshly grated nutmeg to taste

1. Combine milk and spices including vanilla bean in a heavy saucepan and let them infuse over lowest possible heat for 5 minutes.
2. Meanwhile, combine yolks and sugar in a large bowl and whisk until mixed.
3. Bring milk to a boil and gradually whisk it into the yolk mixture.
4. Return this mixture to the saucepan.
5. Cook over medium heat, stirring steadily with a wooden spoon, for 2 to 3 minutes, or until foam subsides and mixture thickens to consistency of heavy cream.
6. (Mixture should thickly coat the back of a wooden spoon.)
7. Do not boil, or mixture will curdle.
8. Strain mixture into a large bowl and let cool to room temperature.
9. Stir in rum, brandy, half-and-half, vanilla and nutmeg.
10. Refrigerate eggnog for at least 2 hours, preferably overnight.
11. Just before serving, dust top of eggnog with additional nutmeg.

milk, cinnamon sticks, vanilla bean, cloves, blades of mace, egg yolks, sugar, dark rum, brandy, vanilla, light cream, nutmeg

Taken from cooking.nytimes.com/recipes/1449 (may not work)