A recipe I modified from ASweetPeaChef. The eggnog was enhanced with East Indian/Middle Eastern flavors. I reduced the eggs from four to three because I prefer my eggnog not as thick and used whole milk for best, richest results.
Combine milk, whole cloves, cinnamon and star anise over low heat in a deep sauce pan until the mixture is no longer chilled and is heated through. Slowly increase the heat to medium until the mixture is very hot but *not* boiling. Be very careful not to boil!
In a mixing bowl, combine the egg yolks and granulated sugar. Beat eggs with an electric mixer or by hand until light yellow and fluffy.
Slowly temper the eggs by adding about 1 tablespoon at a time of the hot milk mixture into the egg and sugar mixture. Once enough of the milk mixture is in the egg mixture, pour it all back into the sauce pan, stirring constantly. Heat over medium heat for 3-5 minutes, stirring frequently, until slightly thickened.
Pour in the heavy whipping cream or half and half, mace or nutmeg, vanilla paste (or extract) and the rosewater to the mixture and heat through briefly. *Do not bring to a boil.* Taste test.
Strain the mixture using a fine mesh strainer to catch the spices. Place in an airtight container in the refrigerator and let cool for at least one hour, preferably longer.
Serve cold (although it tastes really good hot, too!) . Garnish with additional mace or nutmeg if desired.