Method
1. Whisk together the egg yolks and sugar in a bowl until well combined. Pour the milk into a saucepan, add the vanilla pod or extract and cinnamon sticks, place over medium to low heat and bring just to a boil.
2. Pour the hot milk over the egg and sugar mix and whisk well. Pour back into the cleaned-out pan, place over low to medium heat and stir constantly until thickened slightly.
3. Remove from the heat and stir in the rum or brandy, set aside to cool for approximately 20-25 minutes and then chill for at least 3 hours.
4. Once cool, whisk the cream and fold it into the mixture.
5. Fill six to eight glasses with ice and pour over the eggnog. Sprinkle with a little ground cinnamon or a grating of fresh nutmeg and decorate each glass with a cinnamon stick.
Note: If serving vulnerable groups, elderly people, babies, toddlers, pregnant women and people who are unwell, cook until the whites and yolks are solid.
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