Separate egg yolks and whisk yolks with sugar

Whisk until a silky incorporated texture

Set aside.

In a pot add 2 cups milk w/ cinnamon & nutmeg

Add to medium heat and whisk until warm (careful not to burn or overheat your milk)

Temper eggs by slowly adding hot milk mixture, whisking constantly

Once fully incorporated, add back to the pot, add heavy cream and heat again.

Take off the heat and whisk in vanilla extract and fresh nutmeg. Option to add booze at this point.

Option to whisk egg whites until foamy and fold in with egg nog.

Let cool, pour into jars, and store for about 2-3 weeks!