In a small saucepan with a lid, place the milk/cream, vanilla pod, seeds, and all spices. Bring to a simmer over medium heat, remove, and allow to cool.

Steep mixture for 30 minutes.

While mixture is steeping, beat the eggs and sugar until lightened in colour.

Whisk the milk mixture into the eggs, then add the rum. For a stronger flavour, let the mixture infuse overnight in the fridge.

When ready to serve, strain into glasses and garnish with some ground nutmeg. To turn it into an eggnog punch, add scoops of ice cream and some 7-Up.