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Make the custard: Whisk the 6 egg yolks and 70g of the sugar until light and fluffy.
In a saucepan, heat the milk, cream, 70g sugar, vanilla, cinnamon, nutmeg and salt until steaming and sugar has dissolved.
Slowly whisk the hot milk mixture into the egg yolk mixture.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened slightly, about 2-3 minutes. Do not boil.
Remove from heat and stir in the spiced rum.
Make the whipped cream: In a separate bowl, whip the 240ml heavy cream and 25g powdered sugar until stiff peaks form.
Add a squirt of vanilla syrup and whip to combine.
Serve the egg nog in glasses, topped with the whipped cream.