Eggnog - cooking recipe

Ingredients

4 cups milk
1 pinch clove
1/4 teaspoon cinnamon
1/2 teaspoon vanilla
12 egg yolks
1 1/2 cups sugar
4 cups light cream
1/2 teaspoon ground nutmeg
2 teaspoons vanilla
2 1/2 cups light rum (optional)

Preparation

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.
In a large bowl, combine egg yolks and sugar. Whisk together until fluffy.
Slow whisk the hot milk mixture into the egg yolks, a little at a time.
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.
Strain into a large pitcher, cover and let cool for about an hour.
Stir in the cream, nutmeg, and second portion of vanilla. Stir in rum, if desired.
Refrigerate overnight before serving.