Eggnog

Directions

1. 1
   Combine milk, cloves, cinnamon and the first portion of vanilla in a large saucepan. Heat on low for five minutes. Slowly bring to a boil.
2. 2
   In a large bowl, combine egg yolks and sugar. Whisk together until fluffy.
3. 3
   Slow whisk the hot milk mixture into the egg yolks, a little at a time.
4. 4
   Pour back into the saucepan and cook over medium heat, stirring constantly, for about 3 minutes, or until thick. Be careful not to let it boil.
5. 5
   Strain into a large pitcher, cover and let cool for about an hour.
6. 6
   Stir in the cream, nutmeg, and second portion of vanilla. Stir in rum, if desired.
7. 7
   Refrigerate overnight before serving.