Creamy Cannabis Eggnog

In a medium-sized bowl, add the egg yolks and sugar. Whisk 2-3 minutes until the mix is light and creamy.
Combine the cream, milk, nutmeg, cinnamon, clove, and salt in a saucepan over medium-high heat. Heat gradually until just simmering. Then, reduce the heat to low.
Add a ladleful of the hot cream and milk to the egg bowl. Whisk well. Repeat until you have added almost all of the cream mix. This process is known as tempering and helps to cook the eggs.
Once the eggs have been tempered, pour the mixture back into the saucepan and return the heat to medium-high.
Whisk the mixture until it begins to thicken. If you have a thermometer, you want to reach 160-170°F.
Turn off the heat and stir in the vanilla extract and salt..
Pour the prepared mixture into a container for refrigeration. Refrigerate until completely cool.
When ready, you can serve this eggnog any way you wish. Warm, over ice, or with rum! If you're infusing with the Bliss Beverage Booster, put your desired amount of pumps in the bottom of each glass before pouring the eggnog in.
If using the Beverage Booster, stir well to ensure everything is well incorporated. Garnish with cinnamon and whipped cream.
Enjoy! Store the remainder of the eggnog in the refrigerator for up to 1 week.