Happy nog days

Frankly, Houstonist is getting tired of the debate over what we should call these winter holidays. But there's one thing even Bill O'Reilly would agree with us on: When you're sitting around the holiday tree, enjoying the warmth from the holiday log, you've just gotta have some eggnog. In that spirit, Houstonist is happy to share a recipe for an excellent nog — enjoy!

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

Combine milk and spices including vanilla bean in a heavy saucepan and let them infuse over lowest possible heat for 5 minutes. Meanwhile, combine yolks and sugar in a large bowl and whisk until mixed.

Bring milk to a boil and gradually whisk it into the yolk mixture. Return the mixture to the saucepan. 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. (Mixture should thickly coat the back of a wooden spoon.) Do not boil, or mixture will curdle.

Strain mixture into a large bowl and let cool to room temperature. Stir in rum, brandy, half-and-half, vanilla and nutmeg.

Refrigerate eggnog for at least 2 hours, preferably overnight. Just before serving, dust top of eggnog with additional nutmeg.

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Recipe from The New York Times