In a small bowl, beat egg yolks until they pale in colour. Slowly add the sugar, beating at the same time. Set aside
In a large pot, combine milk, cinnamon and cloves and heat on the stove until the milk steams. Do not let it boil
Temper the eggs by adding half of the milk mixture to the egg mixture, stirring continuously. Pour the tempered mixture into the remaining milk mixture in the pot. Cook on medium-heat until the mixture begins to thicken, about 10 minutes. Again, do not let it boil
Take the eggnog off heat and remove the cloves, then stir in the cream. Let cool for 1 hour.
Add vanilla essence, nutmeg and your choice of dark alcohol. Stir well. Add more alcohol if you want a boozier taste!
Beat together egg whites and sugar until they form soft peaks. Gently fold the egg whites into the eggnog, and stir until the froth is fully combined. This gives the eggnog a deliciously creamy texture and a cappuccino-like froth on top
Chill in the fridge for at least 24 hours before serving