In a bowl, whisk the egg yolks and sugar until light, thick and fluffy.

In a saucepan, bring the milk, cream and spice to a simmer over medium heat and stir continuously.

Slowly pour some of the hot milk into the eggs and whisk constantly.

Once the eggs have heated up, return the mixture to the saucepan and cook over low heat, stirring constantly until the mixture thickens slightly.

Remove it from the heat, add the vanilla essence and stir. 

Pour the eggnog through a sieve and chill in the fridge until it’s ready to serve.