In a saucepan, off the heat, combine sugar and cornstarch. Add eggs and egg yolks and whisk until smooth. Add milk and cream, whisking continuously. Bring to a boil while stirring and scraping the bottom and sides of the pan. Remove from heat.
Add rum, vanilla and spices and mix thoroughly. Pour into a sealable container. Let cool. Cover and refrigerate for at least 6 hours.
Strain eggnog through a fine sieve. If desired, pour over ice. Add milk or rum, to taste.
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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.