Healthier Eggnog

Healthier Eggnog
makes about 4 1/2 cups

4 large egg yolks
1 tablespoon agave nectar
3 1/2 cups low-fat milk*
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon liquid stevia plus 15 – 20 drops to taste
3 whole cloves
1/2 cup half & half

Whisk together egg yolks and agave in a heavy bottom medium sized sauce pan. Slowly whisk in milk, then add in cinnamon, nutmeg, stevia, and cloves. Heat over medium low for 10 – 15 minutes, whisking constantly, until mixture thickens and will coat the back of a spoon. If using an instant read thermometer, it should reach 165°F. Remove from heat, transfer to a bowl or pitcher and whisk in heavy cream. Refrigerate for 4 hours or, preferably, overnight. Remove cloves before serving and sprinkle with cinnamon if desired. Will keep for 5 – 6 days in a sealed container in the refrigerator.

*Note: I used 1% milk. If you want an even lighter version, use skim. If you want richer egg nog, use whole milk.