1-First Step: Separate and measure your ingredients. In a mixing bowl, whisk 6 large egg yolks with 1/2 cup sugar until the mixture looks paler and slightly thicker, about 1 to 2 minutes. Whisk in 1/2 teaspoon ground nutmeg, pinch of salt, and 1/4 teaspoon vanilla extract so the spice spreads evenly.

2-Second Step: Warm the dairy. In a saucepan, heat 2 cups milk over medium-low until it’s steaming and hot, but not boiling. You want it hot enough to temper the yolks without rushing the process. If you’re making a lighter version, heat your substituted milk/cream base the same way.

3-Third Step: Temper the yolks. Slowly pour a small amount of the hot milk into the yolk mixture while whisking constantly. Keep the stream steady and slow so the eggs thicken smoothly instead of turning lumpy. Then pour the tempered yolk mixture back into the saucepan.

4-Fourth Step: Cook gently to thicken. Cook over low to medium-low heat, stirring constantly with a spoon or spatula. Continue until the custard thickens enough to coat the back of a spoon, about 170°F. Aim for around 160°F for safety if you’re checking internal temperature, and avoid boiling, which can cause curdling.

5-Final Step: Cool, chill, and serve. Remove from heat and cool the eggnog base, then stir in 1 cup heavy cream. Cover and refrigerate until fully chilled, at least a few hours and ideally overnight. When serving, pour into glasses and top with cinnamon and nutmeg for topping.