Homemade Eggnog

In a small pan, infuse the milk with the spices and vanilla beans over medium heat.

Then, beat the egg yolks with the sugar.

Note: The mixture should whiten slightly.

Slightly warm up the egg yolk mix by adding a bit of hot milk. Then, add the remaining milk.

Note: Do these steps while whisking continuously to prevent the yolks from turning into an omelet.

In the same pan, heat the preparation over low heat. Wait until the mixture thickens slightly and coats the spoon. The preparation must not boil.

Remove from heat. Incorporate the cream and alcohol. Finally, cover and let cool in the refrigerator for at least 6 hours.

Strain and serve with ice cubes.