Add the egg yolks to a medium mixing bowl or the bowl of a stand mixer. Whisk on medium speed until light and fluffy. Slowly add the sugar and continue mixing until frothy and creamed thoroughly.

In a saucepan over medium heat, combine the milk, cream, spices, and salt. Stir constantly until mixture just starts to simmer. Lower the heat until the mixture just maintains the simmer.

Using a ladle and with the mixer on medium speed, take a spoonful of the hot milk and add it in a stream to the egg yolk mixture and mix thoroughly. Continue to slowly add the hot milk by the spoonful until most of the milk has been incorporated into the eggs. This tempers the eggs without cooking them and creates the smooth, thick texture of the eggnog. Add the egg yolk/milk slurry back to the pot, scraping the sides of the bowl.

Whisk constantly until the mixture reaches desired thickness, or about 165°. Keep in mind the mixture will continue to thicken as it cools.

Remove from heat and stir in the vanilla. Allow the eggnog to cool on the stove until it is only slightly warm to the touch. Pour into your desired container or jar for storage and place into the fridge. Eggnog is best enjoyed after it has rested and thickened overnight. When ready to enjoy, pour into your desired glass or mug, reheat if desired, top with homemade whipped cream and sprinkle with freshly ground nutmeg.