In a large-sized mixing bowl add egg yolks, light brown sugar, and molasses.

Whisk until light yellow in color and creamy in consistency.

Place a saucepan over medium-high heat and add the whole milk, heavy whipping cream, ginger, nutmeg, cloves, and kosher salt.

Reduce the heat to keep the mixture simmering and make sure to keep slowly whisking so the dairy does not scorch.

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 stove.

Whisk constantly while it gently simmers and starts to thicken.

Cook until the eggnog reaches 160 degrees F on a thermometer.

Remove from heat and stir in the vanilla extract.

Optional: my parents always added the cooked eggnog into a blender to really combine and smooth the mixture but you do not have to do this if you don't want to.

Add your cooked eggnog to a pitcher, let cool slightly, cover, and let chill in the refrigerator.

The mixture should thicken even more as it cools.

Store in the refrigerator for up to 1 week.

Serve with optional whipped cream and grated nutmeg.