¼teaspoonclove powder(or a sprinkle of nutmeg powder)
Combining: In a large bowl, mix the condensed and evaporated milk. Stir the egg yolks into the milk mixture.Sieve, then discard solids. Add cinnamon sticks and nutmeg. Mix in rum.Add the cocoa and stir to combine as much as possible.
Cooking: Boil in a large pot in a bain-marie (hot water bath) over medium-low heat for 20 minutes, lower heat and simmer for 20 more minutes. Stir often to prevent it from sticking to the bottom.
Cooling: Add the rum and remove it from the heat. Stir constantly but slowly until it cools down to room temperature.Remove the cinnamon sticks.
Serving: Chill, then pour into a bottle for storage (in the fridge), or to serve immediately.
The water should have reached a gentle boil by the time you place the inner pot in the bain-marie (double boiler or hot water bath).