Add all of the milks slowly to 1 cup of spice water. Cook over very low heat, stirring frequently to avoid scorching. I cooked it for about 40 minutes. I added 1 Tbsp. ground cinnamon and 1 whole freshly ground nutmeg while cooking. (That's probably about 1 tsp.) I didn't add as much rum. I used 3/4 c. light and 3/4 c. dark rum. Refrigerate. YUM!