Christmas EggNog

3 1/2 cups milk (any %fat, depends how guilty you want to feel)
1.5 tsp vanilla extract
1.5 tsp cinnamon
generous pink of clove powder
1 cinnamon stick
6 egg yolks
1 cup sugar
1 cup double cream/heavy cream/whole milk/ etc. 
1/4 tsp nutmeg
1 cup rum

1. Mix milk, vanilla extract, cinnamon, clove, and cinnamon stick in large sauce pan.
2. Bring to a boil, mixing every now and again. 
3. When it starts to boil, remove from heat and allow to cinnamon stick to steep. 
4. Mix egg yolks and sugar until pale and fluffy. 
5. Slowly add the hot milk mixture until fully incorporated and mixed.
6. Transfer mix back to sauce pan and heat to 160F/73C on medium heat, stirring continuously. You want to make sure the mixture does not just sit and heat up, otherwise egg might start to curdle and form clumps instead of just making a nice thick eggnog. 
7. Once the mix has thickened, transfer to your storage container of choice, and then mix in cream/milk as well as nutmeg. Add rum at this point as well if you are adding to whole batch. Enjoy warm or cold, your choice! Top with a sprinkle of nutmeg before drinking!