eggnog (8-12 servings) seeds from 5 cardamom pods 3 cloves 3 eggs ½ cup sugar 2 cups milk 1 teaspoon vanilla extract 3/8 brandy 1. Pulverize spices in a food processor. Add eggs and sugar, pulse briefly, add 1½ cups milk, pulse again and transfer to heavy saucepan. 2. Heat up the egg mixture over medium heat, stirring until is has thickened and steam starts to rise. Don't overcook! Strain into a metal bowl and whisk in remaining milk, vanilla and brandy. Refrigerate until cold, about 2 hours. 3. Beat the cream in a blender or food processor until softly whipped. Blend in the egg mixture until combines and frothy. serve in small cups back