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Combine the 4 egg yolks and 1/2 cup sugar in a stand mixer or a large bowl. Whip them on medium-high speed until the mixture is pale yellow and thick, about 3-5 minutes.
Meanwhile, in a small saucepan, combine the 2 cups milk, 1 cup heavy cream, 1/4 teaspoon allspice, 1/2 teaspoon nutmeg, and 1/2 teaspoon cinnamon.
Warm the milk mixture over medium heat until it just begins to simmer around the edges, then take it off the heat.
Slowly ladle about 1/2 cup of the hot milk into the whipped egg mixture, whisking continuously to gradually bring the eggs up to temperature. Pour the tempered egg mixture back into the saucepan with the remaining warm milk, whisking all the while.
Return the saucepan to medium-low heat. Cook, stirring constantly with a spoon, until the mixture thickens enough to coat the back of the spoon and just barely simmers. This usually takes about 10-15 minutes.
Transfer the egg nog to a clean container and chill it in the refrigerator until it's completely cold, which can take at least 2 hours. Serve cold, perhaps with a little extra nutmeg grated on top.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
