2 cups Heavy Cream 2 cups Whole Milk
1 12-ounce can Evaporated Milk
1/2 cup Sugar or Maple Syrup
1/4 teaspoon Ground Cinnamon
1/8 teaspoon Ground Nutmeg
6 large Eggs
(Optional) 1/4 cup Brandy
1 teaspoon Pure Vanilla Extract
Place milk, cream and evaporated milk in a large saucepan. Bring to a simmer over medium heat, making sure to stir. Combine sweetener, cinnamon, nutmeg, and eggs in a large bowl. Gradually add hot milk to egg mixture, stirring constantly with a whisk. Return the egg and milk mixture to the saucepan and cook over medium-low heat until thick, (about 8 minutes), stirring constantly. Pour into a bowl then stir in brandy and vanilla. Press plastic wrap onto the surface of the eggnog, and chill 8 hours or overnight. Yield: 12 servings, 1/2 cup each.