Holiday Eggnog

1 qt. whole milk

6 eggs

½ cup real maple syrup

½ tsp salt

1 tsp nutmeg

¼ tsp ginger

¼ tsp cinnamon

¼ tsp cloves

1 tsp vanilla

1 cup whipping cream

In large sauce pan heat milk until hot.  Do not boil or scald it.  While the milk is heating up, beat eggs, syrup, salt and spices in a separate bowl.  When milk is hot remove from heat and carefully add egg mixture. I actually find it easier to add a little hot milk to the eggs and mix and then add a little more and finally add this into the milk.  Beat this well.  Cook the milk and eggs on medium heat until the mixture thickens and just coasts a spoon.  This will be about 160 degrees.  Stir in vanilla.  You can cool this off by putting the pan in some ice water and stirring the eggnog for a few minutes.  Take the eggnog and pour it into a container such as a juice pitcher and refrigerate for several hours or even overnight.  When you are ready to serve add 1 cup of cream. 

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