Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.

In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs being careful not to curdle or cook the eggs. Pour mixture into saucepan.

Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.

Stir in rum, cream, and 2 teaspoon vanilla. Refrigerate and chill thoroughly before serving. Top each glass with a sprinkle of nutmeg and mace.

Note: Unlike other eggnog recipes the eggs here are cooked reducing the chance of food born illness.

Tip: To separate egg yolks from the white use a wide mouth plastic water bottle, invert over egg in a dish, squeeze bottle and suck up the yolk when you release pressure on the bottle.