In a large bowl, combine eggs and sugar. Whisk until thoroughly combined.

Transfer egg mixture into saucepan and stir in whole milk, vanilla extract, ground nutmeg, cinnamon, and ground cloves.

In a separate glass bowl, combine evaporated milk and half and half. Stir until well-combined.

Heat egg mixture over medium-low heat, stirring constantly to prevent milk from scorching. Place candy thermometer into egg mixture.

When mixture has reached 160⁰F, remove saucepan from heat immediately.

Slowly whisk in evaporated milk mixture, stirring constantly to ensure smooth consistency.

Allow to cool slightly before tasting. Add more sugar or spices, to taste before transferring to airtight container.

Refrigerate for at least 8 hours, or overnight.

Serve chilled in mugs. Garnish with whipped cream, cinnamon sticks, or additional dash of nutmeg or cinnamon.