Step 1

Heat the milk, heavy cream, cinnamon sticks, vanilla, and nutmeg in a large saucepan over medium-high heat until it comes to a light boil, stirring occasionally.

Step 2

In a medium bowl, add the eggs and beat on high speed while slowly adding the sugar. Beat on high speed until pale and fluffy. (about 2-3 minutes)

Step 3

Whisk the egg mixture into the milk slowly. Heat over low until temperature reaches 160 degrees F.

Step 4

Pour the eggnog through a fine sieve to make sure there are no scrambled egg pieces.

Step 5

Pour into a large mug and top with whipped cream if desired, and a pinch of nutmeg.