In a medium saucepan, add milk, cream, cinnamon stick, nutmeg, and salt. Heat over
medium heat until boiling then remove from heat.
In a medium bowl, whisk egg yolks and sugar until light and fluffy.
Temper the eggs by adding about 1 tablespoon of the warm cream mixture to the eggs
while whisking constantly. Continue to slowly add the cream into the egg mixture until all is
combined. Move really slow with this step.
Once the cream is completely combined with the eggs, pour back into the saucepan and
heat over medium-low heat whisking constantly until the eggnog is thickened or reaches
about 160 degrees F.
Remove from heat and add in vanilla extract and whisk well.
Refrigerate for at least two hours or until chilled.
Serve with whipped cream and cinnamon