Non-Alcoholic Holiday Eggnog

Gather the ingredients.

Combine eggs, egg yolks, sugar, and salt in a heavy 3-or 4-quart pan, whisking until well-combined.

Continue whisking while pouring milk in a slow, steady stream until completely incorporated.

Turn on the burner to lowest possible heat setting.

Place pan on burner and stir mixture continuously until an ​instant-read thermometer reaches 160 F and the mixture thickens enough to coat the back of a spoon. Be patient. This should take about 45 to 60 minutes.

Strain mixture through a fine sieve into a large bowl to remove any accidental small cooked bits of egg.

Add vanilla extract and nutmeg, stirring to combine.

Pour into a glass pitcher, decanter, or container and cover with a lid or plastic wrap. Refrigerate this egg custard mixture to chill at least 4 hours or up to 3 days before finishing.

When ready to serve, pour heavy cream into a bowl and whip until it forms soft peaks. Fold whipped cream into cold custard mixture until combined.

Serve eggnog in chilled cups or glasses and garnish with a sprinkle of nutmeg.