Heat the milk: in a small saucepan, add 2 cups whole milk and heat over very low heat for 5 minutes. The milk should be warm and not boiling.

Whisk the egg yolks: while the milk is heating, add 3 large egg yolks and granulated sugar (no more than 2 tbsp) into a mixing bowl. Whisk vigorously for 3-5 minutes or until frothy.

Temper the egg: slowly add the warm milk to the egg yolk, ladle by ladle, whisking constantly. Repeat with the rest of the milk.

Cook the eggnog: once finished, add the mixture back in the saucepan and put it back on the stove over very low heat. Add 1/2 tsp ground cloves, 1/2 tsp ginger powder and 1/2 tsp cinnamon powder, and cook for 5 minutes, stirring gently and constantly. Turn off the heat. Add 1 fl oz 80-proof rum, 1 tsp vanilla extract, and 1/2 tsp nutmeg. Stir to combine.

Serve: divide the eggnog into 4 glasses and serve hot. Or refrigerate and serve chilled with ice.