Directions:

1. Heat the Milk:
   Combine the milk, cinnamon stick, nutmeg, and cloves in a saucepan. Heat over medium until warm and fragrant—don’t let it boil! Remove from heat and let the spices steep for 10 minutes.
2. Whisk the Egg Yolks and Sugar:
   In a mixing bowl, whisk the egg yolks with sugar until pale and creamy. This step makes it silky smooth.
3. Temper the Egg Mixture:
   Gradually add a ladleful of the warm milk into the egg mixture while whisking constantly. Slowly incorporate the rest of the milk to avoid curdling the eggs.
4. Cook and Thicken:
   Pour everything back into the saucepan. Cook over low heat, stirring continuously, until it thickens slightly (about 8–10 minutes). Do not let it boil—patience is key!
5. Finish with Vanilla:
   Remove from heat and stir in the vanilla extract for that warm, inviting aroma.
6. Strain and Serve:
   Strain the mixture to remove any solids. Serve warm, or chill for a refreshing treat. Garnish with a sprinkle of cinnamon or a dollop of whipped cream for extra indulgence.