Homemade Eggnog

4 cups milk of choice (I used almond milk)

1 cup country crock plant based heavy whipping cream

1 cup sugar (I used swerve)

6 large egg yolks

1 tsp vanilla extract

1 tsp nutmeg

1/2 tsp cinnamon

1/4 tsp cloves (ground is ideal)

Optional: 1/2 cup Rum or Bourbon (adjust to taste)

• In a medium saucepan, combine the milk, heavy cream, and half of the sugar. Heat the mixture over medium heat, stirring occasionally, until it reaches a simmer. Remove from heat. In a mixing bowl, whisk together the egg yolks and the remaining sugar until the mixture becomes slightly thickened and pale in color. Slowly pour the milk mixture into the egg yolks, whisking constantly to avoid curdling. Pour the combined mixture back into the saucepan. Cook the mixture over low to medium heat, stirring constantly, until it thickens. Be careful not to let it boil. Once thickened, remove the saucepan from heat and stir in the vanilla extract, nutmeg, cinnamon, cloves, and rum or bourbon if using. Adjust the spices and sweetness to your liking. Strain the eggnog to remove any cooked egg bits and spices. Chill the eggnog in the refrigerator for at least 4 hours or overnight. Give it a good stir before serving.