Warm the milk with nutmeg and cinnamon in a pot. Stir gently, letting the warm spices infuse your milk until it's hot but not simmering—about 5 minutes should do!

Whisk egg yolks with sugar in a bowl until the mixture thickens and becomes pale. This should take about 2-3 minutes.

Temper the yolk mixture by slowly adding the warm milk while stirring continuously. Pour this back into the pot.

Cook on low heat, stirring frequently until slightly thickened, around 5 minutes.

Add vanilla extract and your choice of alcohol, if preferred. Mix well and stir in the half & half and heavy cream.

Strain the mixture into a container using a fine mesh sieve to catch any cooked egg bits. Refrigerate until chilled for at least 2 hours.

Whip reserved egg whites to stiff peaks and carefully fold them into your chilled eggnog.

Garnish with a sprinkle of nutmeg on top if desired.