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In a large bowl whisk egg yolks and sugar until light, thick and fluffy. Set aside.
In a saucepan, combine milk, heavy cream, salt, cinnamon, cloves and nutmeg. Bring to a simmer.
Temper the eggs by slowly adding the hot milk mixture into the eggs, whisking constantly while pouring the hot milk mixture.
Pour the mixture back into the saucepan. Cook over low heat, stirring frequently with a wooden, until the mixture begins to thicken slightly, and coats the back of the spoon or until it reaches about 160F (70C). It will thicken more as it cools.
Remove from heat, stir in vanilla extract and liquor. Strain the mixture through a fine mesh strainer.
Pour the eggnog into pitcher, bottle or other container and chill in the fridge until ready to serve (at least 2 hours).
When ready to serve, pour into a glass with ice cubes, sprinkle some grated nutmeg and cinnamon.