In a large saucepan over medium heat, combine milk and spices and heat to approximately 120 degrees Fahrenheit (6-8 minutes). Stir regularly to avoid scorching.
In a medium size bowl, combine egg yolks and sweetener. Whisk briskly until mixture turns pale yellow and slightly creamy.
Incrementally, add hot milk to the whipped yolks, 1/2 cup at a time, whisking the entire time. Constantly stir to incorporate the hot milk with the cold eggs.
When mixture has been thoroughly combined, pour everything back into the saucepan and warm over medium heat. Stir for another 4 minutes until mixture is thickened but be careful not to bring it to boil.
Strain the eggnog over a sieve to catch any egg clumps or large chunks of spices.
Allow to fully cool, then move to the refrigerator to chill thoroughly. Add whipped cream and dust cinnamon or nutmeg.
Recipe makes approximately 1 quart.Prepared eggnog will keep in the refrigerator for up to a week, but no later than the expiration date on the milk used for the recipe.Variations:To make dairy free eggnog, use milk of choice such as almond, coconut or oat meal. To cut carbs, use monkfruit or another sugar-free sweetener. To make this eggnog GAPS compliant, use honey as the the sweetener.Adjust spices to personal preference.To spice eggnog with alcohol: use 5:1 ratio of 5 parts eggnog to 1 part dark spirit such as rum, brandy or Cognac. That is approximately 1 (1.5oz) shot of alcohol to 1 cup of eggnog.