Place 3 Cups of Milk into a Medium Sauce Pan Over medium heat.
Add in the Vanilla, Cinnamon, clove, ginger powder and nutmeg essences into the milk. Bring to simmer, and allow flavors to infuse for about 5 minutes. Do not boil!
Meanwhile, in a medium bowl – add in the egg yolks and sugar and whisk until creamy and thick. (You can use a hand beater for this also)
Remove your milk mixture from the heat and gently add ¼ cup of the hot milk mixture into the creamy egg yolks and whisk briskly to incorporate.
Add another ¼ cup of the hot milk into the eggs and continue whisking until the egg mixture begins to loosen up and gets warm.
Now add all of the egg mixture into the heated milk and whisk vigorously to incorporate well.
Add in the Condensed milk and return the all of the mixture to the sauce pan and cook on medium heat for 5 minutes stirring constantly to prevent the eggnog from scalding.
Remove eggnog from stove and now add in the heavy cream and mix well.
Allow eggnog to cool and pour into a jug.Serve eggnog atop ice cubes and dust a little bit of fresh nutmeg and cinnamon powder atop before drinking.
Store Eggnog in glass bottles or glass jug in the coldest part of your chiller for up to 10 Days.
