Step 1

In a large bowl, whisk the eggs and sugar together until thoroughly combined.

Step 2

In a small pot over low heat, combine the milk, cinnamon stick, and salt. Bring the mixture to a gentle simmer, stirring occasionally. Continue simmering until the milk is warmed through and infused with the cinnamon's aroma, 5-7 minutes.

Step 3

Remove the cinnamon stick, and slowly temper the hot milk into the egg mixture by adding a small amount at a time, whisking constantly to avoid scrambling the eggs.

Step 4

Pour the tempered egg mixture back into the pot. Heat over low while stirring constantly. Continue cooking until the mixture reaches 165°F (74°C) and thickens slightly, 3-5 minutes.

Step 5

Remove the pot from heat, and whisk in the heavy cream and vanilla extract. Taste the mixture, and adjust for sweetness if necessary. Let the mixture cool completely, about 4 hours but preferably overnight, in the fridge.

Step 6

Once the eggnog is fully cooled, stir in the whiskey.

Step 7

Pour the eggnog into glasses, top each with a dollop of whipped cream, and garnish with freshly grated nutmeg. Serve chilled.

Step 8

Enjoy!