In a mixing bowl, whisk together egg yolks and sugar until the mixture is pale and slightly thickened.

In a saucepan, combine milk and heavy cream. Heat the mixture over low heat until it’s warm but not boiling.

Gradually pour the warm milk mixture into the egg yolks while continuously whisking to temper the eggs.

Return the mixture to the saucepan and place it over medium-low heat.

Stir in freshly grated nutmeg and a splash of vanilla extract for flavor.

Continue to cook the mixture, stirring constantly, until it thickens and coats the back of a spoon.

Remove the saucepan from heat and let the eggnog cool to room temperature.

Cover the mixture and refrigerate for at least a few hours or overnight to allow the flavors to meld.

Before serving, give the eggnog a good stir. If desired, add your choice of spirits for an adult version.