Such a great Christmas recipe!

1/2 teaspoon of ground cinnamon
1/4 teaspoon of ground cloves
1 cup of rum or bourbon (optional)
Whipped cream for topping
Additional ground nutmeg for garnish
Directions
In a large mixing bowl, whisk together the eggs and sugar until well combined and slightly frothy.
Gradually add the milk and heavy cream to the egg mixture, whisking continuously.
Stir in the vanilla extract, ground nutmeg, cinnamon, and cloves.
Pour the mixture into a slow cooker and set it to low heat.
Cook for 2-3 hours, stirring occasionally, until the mixture is heated through and slightly thickened.
If using, stir in the rum or bourbon during the last 30 minutes of cooking.
Ladle the eggnog punch into mugs, top with whipped cream, and sprinkle with additional nutmeg before serving.
Variations & Tips
For a non-alcoholic version, simply omit the rum or bourbon. You can also experiment with different spices, such as adding a pinch of allspice or cardamom for a unique twist. If you have lactose-intolerant guests, try using lactose-free milk and cream. For a richer flavor, consider using half-and-half instead of milk. To make it extra special for kids, serve with a candy cane stirrer or a sprinkle of colored sugar on top.