Whisk your sweetener together with the fresh brewed espresso shots, and pour over a glass of ice.

Pour in the eggnog and milk/cream.

Top with whipped cream if desired, and a sprinkle of nutmeg or cinnamon.

In a medium saucepan over low-medium heat, combine milk, cream, nutmeg, cinnamon, and cloves. Whisk very frequently while bringing the mixture almost to boiling.

Meanwhile, in a separate bowl, whisk together egg yolks and sugar.

Using a soup ladle, add about ⅓ cup of the hot milk mixture to the egg mixture, whisking thoroughly. Keep adding the hot mixture to the egg mixture, whisking thoroughly between each addition. When most of the milk mixture has been whisked into the egg mixture (about ¾ of it), add it back to the saucepan.

Cook until the mixture reaches 160 degrees F, whisking constantly. Use a spoon to reach those tight edges at the base of the pan. It will be slightly thick but will thicken more as it cools.

Strain out the chunks of spices and store in a mason jar in the fridge.