Heat milk with cinnamon, nutmeg, and vanilla to an almost boil.
In a separate bowl combine the egg yolks, cornstarch, and sugar. Combine well with a whisk.
Slowly add hot milk to the egg yolk mixture, stirring continuously.
Pour the mixture into the sauce-pan and cook on low simmer stirring continuously.
Let the mixture thicken until it coats the back of the spoon (just for reference about 160F)
Remove from heat and add chopped chocolate pieces
followed by the fresh cream and alcohol
Pour in a jug and chill for a few hours before serving.
When ready to serve, pour into individual serving glasses
Top with whipped cream (optional)
Sprinkle with more cinnamon and freshly grated nutmeg.