In a smaller mixing bowl, add your egg yolks and white sugar. Using an electric hand mixer on low, beat yolks and sugar until thick and pale yellow in color.
In a saucepan, combine whole milk, heavy cream, nutmeg, cinnamon, and cloves.
Over med/high heat, heat the milk up till it almost boils. Be sure to whisk the whole time, to avoid scorching. You don't want it to boil, you are just looking for it to get really warm(steam is a good sign).
Remove from heat, and using 1/3c-1/2c at a time, slowly incorporate the hot milk mixture into the yolk mixture, whisking well between each addition. Continue adding hot milk to the yolk mixture until 1/4 of the hot milk remains in the pan.
Pour the yolk mixture into the pan, and return the pan to the stovetop, over a med/low heat. I do this at about a 4 temperature.
Whisking constantly, heat liquid until it is between 160 degrees F and 180 degrees F. Use a rubber spatula to get the corners of the pan, and continue whisking. Look for consistency while waiting for the liquid to heat up. Dip the rubber spatula into the liquid every now and again, and watch how the eggnog coats the spatula. If it coats the spatula well, and takes a few seconds to drip off, it's close to being ready, or is ready. Watch it closely, do NOT scorch it.
Once the eggnog has heated up and looks slightly thicker, remove the pan from the heat, add in the vanilla and rum extract. Whisk it well.
Let cool to room temperature, then add to a mason jar and refrigerate for a few hours. I like to let is sit overnight, to make sure it's nice and cold.
Enjoy!