This version of eggnog actually cooks the eggs, for safety. Adjust the rum to taste.
Ingredients (serves 12)
Meanwhile, combine sugar and the egg yolks. Whisk until fluffy. Slowly whisk the hot milk mixture into the eggs, and pour it all back into the saucepan.
Cook over medium heat stirring constantly for 3 minutes, until thickened. Do not allow it to boil.
Strain to remove the cloves. Remove from heat and let cool for about one hour.
Stir in the rum, cream, nutmeg, and remaining vanilla. Refrigerate overnight and serve.