6 large eggs
3 C milk
1 C heavy cream
3/4 C sugar
1 tsp pure vanilla extract
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1/8 tsp sea salt
Combine sugar and salt in a large bowl. Add eggs and mix until completely incorporated.
Heat milk in a large saucepan, over medium heat.
Pour sugar and egg mixture into milk. Whisk vigorously.
Continue stirring until mixture reaches 155-160 F degrees, and mixture coats the whisk,
about 5 minutes.
Remove from heat and whisk in heavy cream, vanilla extract, nutmeg,
and cinnamon. Stir well.
Pour eggnog into a pitcher and refrigerate for 6-8 hours, or overnight.
Shake before serving.