Add milk, cloves, vanilla essence, spices and zest to a medium heavy based saucepan. Heat over a low heat for 5-8 minutes (the milk should be hot but not boiling). Remove cloves.In a large glass or metal bowl, whisk the eggs and sugar until fluffy. Place the bowl over a simmering pot of water to create a double boiler. Slowly add the hot milk into the egg mixture stirring all the while over medium heat for +- 8 minutes or until the mixture lightly coats the back of a spoon. It should resemble a runny custard.Remove from the heat and stir in the rum to taste as well as the vanilla.Chill for at least an hour before serving in small glasses.
[This mixture can be frozen to make a delightful egg nog ice-cream to serve with your Christmas pudding]
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