In a medium to large pot, add 6 cups of whole milk and turn on low heat. Ensure it is hot but not simmering. Separate the yolks of 12 eggs, saving the whites for another use. In a stand mixer or using a hand mixer, blend the egg yolks with 2 cups of granulated sugar until well combined. Gradually add a few ladles of your hot milk to the egg and sugar mixture, continuously mixing to temper the eggs and prevent them from scrambling. Once tempered, add the entire egg mixture back into the pot with the remaining milk and allow it to steep for a few minutes. At this point, add 1 tablespoon of vanilla extract. After approximately 10 minutes, set up an ice bath: fill a large bowl with ice and a little water, then place a slightly smaller bowl into the larger one. Strain the contents of your pot into the inner bowl and whisk until the mixture is cooled. Now, add the spices: 1 tablespoon of cinnamon, 1 tablespoon of ginger powder, 1/4 teaspoon of cloves, and about half of a nutmeg nut, grated (if using powder, use 1 to 1.5 tablespoons). Finally, add 2 cups of heavy cream and mix all contents thoroughly. You now have Eggnog! Pour into a container of your choice and chill overnight. To assemble, rim a glass with simple syrup, then dip into a cinnamon sugar mix consisting of 1 tablespoon sugar and 1 teaspoon cinnamon. Fill the glass with your chilled eggnog, add whipped cream on top, and finish with more grated nutmeg or a sprinkle of cinnamon. Enjoy!
