EGG YOLKS BROWN SUGAR MOLASSES WHOLE MILK HEAVY WHIPPING CREAM GROUND GINGER GRATED NUTMEG GROUND CLOVES CINNAMON STICK KOSHER SALT VANILLA EXTRACT
IN A LARGE-SIZED MIXING BOWL ADD EGG YOLKS, BROWN SUGAR, AND MOLASSES. WHISK UNTIL LIGHT YELLOW IN COLOR AND CREAMY IN CONSISTENCY. THE MIXTURE SHOULD REMIND YOU OF THICK AND CREAMY CAKE BATTER.
PLACE A SAUCEPAN OVER MEDIUM-HIGH HEAT AND ADD THE WHOLE MILK, HEAVY WHIPPING CREAM, GINGER, NUTMEG, CLOVES, CINNAMON STICK, AND KOSHER SALT. USING A WHISK, GENTLY WHISK TOGETHER UNTIL THE MIXTURE REACHES A LIGHT SIMMER. REDUCE THE HEAT TO KEEP THE MIXTURE SIMMERING AND MAKE SURE TO KEEP SLOWLY WHISKING SO THE DAIRY DOES NOT SCORTCH.
WHISK IN A FEW LADLES OF THE HOT MILK MIXTURE INTO THE EGG MIXTURE, WHISKING NON-STOP, AFTER EACH ADDITION, SO THE EGGS DO NOT CURDLE AND THE MIXTURE BECOMES TEMPERED. AFTER ABOUT 3/4 OF THE MILK MIXTURE HAS BEEN ADDED TO THE EGG MIXTURE POUR THE EGG MIXTURE BACK INTO THE SAUCEPAN AND SET IT BACK ON THE STOVETOP.
WHISK CONSTANTLY WHILE IT GENTLY SIMMER AND STARTS TO THICKEN. COOK UNTIL THE EGGNOG REACHERS 160 DEGREES F ON A THERMOMETER. REMOVE FROM THE HEAT AND STIR IN THE VANILLA EXTRACT. ADD YOUR COOKED EGGNOG TO A PITHER, LET COOL SLIGHTLY, COVER, AND LET CHILL IN THE REFRIGERATOR.