Serves 4

2 cups of 2 percent milk, divided

3 1/2-inch stick cinnamon, smashed using the side of a knife

1/2 vanilla bean, split lengthwise

10 whole cloves

1/2 teaspoon whole black peppercorns, coarsely crushed

1/2 teaspoon ground ginger

4 cardamom pods, crushed (or 1/2 teaspoon ground cardamom)

Kosher salt

2 large eggs

1/4 cup sugar

Brandy or rum, for flavoring (optional)

Grated nutmeg, to garnish

In a small saucepan over medium heat, combine 1 ½ cups of the milk with the cinnamon, vanilla bean, cloves, peppercorns, ginger, cardamom pods and a hefty pinch of salt. Bring the mixture to a simmer, then turn off the heat and let it stand for 15 minutes.

Strain the mixture through a sieve, discarding all of the solids except for the vanilla bean. Scrape the seeds from the vanilla bean into the milk; discard the vanilla pod.

Wipe out the saucepan and return the milk to the pan over medium heat.

Meanwhile, in a medium bowl beat the eggs with the sugar for two minutes, or until they are light and lemon colored. Add the heated milk in a stream, whisking gently.

Return the egg-milk mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until it thickens and coats the back of the spoon, about four to six minutes. Do not let the mixture come to a simmer or the eggs will scramble.

Quickly add the remaining 1/2 cup of milk to the pan to stop the cooking. Transfer the mixture to a pitcher and chill for at least two hours or until very cold.

To serve, divide the eggnog among four chilled glasses, stir in a dash of brandy or rum, if desired, and top with a sprinkle of freshly grated nutmeg.

Nutrition information per serving: 140 calories; 40 calories from fat (29 percent of total calories); 4.5 g fat (2 g saturated; 0 g trans fats); 100 mg cholesterol; 16 g carbohydrate; 0 g fiber; 16 g sugar; 7 g protein; 210 mg sodium.