In a mixing bowl, add the egg yolks and sugar and beat until smooth.

In a saucepan over medium-low heat, add the half and half, sweetened condensed milk, cloves, cream, nutmeg, and cinnamon. Stir constantly and bring it to a simmer. Remove from heat.

To temper the eggs, add ¼ cup of the hot cream mixture to the egg and sugar mixture at a time and whisk until smooth. Repeat the process until all of the hot mixture is mixed.

Pour it back into the saucepan over medium low heat and stir constantly with a whisk for about 2 to 3 minutes. Remove from the heat. Add the vanilla and, if preferred, whiskey, brandy, or rum. Strain the contents into a pitcher and cover with foil or plastic wrap and refrigerate until chilled throughout.