Beat egg yolks and 1/2c sugar until light and creamy. Slowly drizzle steamed milk while beating so as not to curdle eggs.

Transfer to saucepan, and cloves and heat to 160 degrees while constantly whisking. Remove from heat and add heavy cream.

Cover and let cool in fridge for 4 hours up to overnight.

Remove from fridge and add desired amount of liquor.

Beat egg whites and two tbsp sugar into light meringue. Incorporate into egg nog lightly to retain fluff. Lightly add fresh grated ginger and enjoy.