Separate egg yolks from the whites in a small bowl.*
In a small saucepan, combine milk, cinnamon, nutmeg and vanilla, bringing to a simmer.
In a medium mixing bowl, combine egg yolks and sugar. Whisk for 2-3 minutes or until they pale in color.
Begin by adding a very small amount of the heated milk mixture to the eggs, whisking constantly to temper the eggs. Do not add the hot milk too quickly or it will cook the eggs. Continue until it is all incorporated.
Return to saucepan and cook over medium heat until slightly thick and mixture coats the back of a spoon. Do not boil.
Remove from heat and stir in heavy cream.
Chill before serving.
To serve, add whipped cream, ground cinnamon, cinnamon stick or star anise if desired. If you'd like to add alcohol, stir in 1 jigger or ounce per cup, stir well.
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*Leftover eggs whites can be used to create meringue desserts, added to omelets or egg cups or in casseroles. They can also be frozen for future use. **Best alcohols for eggnog include: