4 cups milk
5 whole cloves
2 1/ 2 teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 1/ 2 cups sugar
2 1/ 2 cups light rum (can also use brandy - or just leave it out)
4 cups heavy whipping cream
1 teaspoon ground nutmeg
Bring milk, cloves, 1/2 tsp vanilla extract and cinnamon to a simmer in saucepan for a few minutes.
Mix egg yolks and sugar thoroughly 3. Combine egg and milk mixtures and mix thoroughly.
Bring the mix to a simmer again for a few minutes.
Filter through tea strainer or other large strainer just small enough to gather out the whole cloves - the oil of the cloves has already leached into the eggnog.
Stir in rum (or imitation rum flavor), heavy cream, remaining (2 tsp) vanilla extract and nutmeg.
Cool/refrigerate to taste - serve chilled/cold.