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. While tempting, avoid turning up the heat to speed this process up. Unfortunately, it won't work and the increased heat will just cook the egg mixture.

Once the mixture has gotten to the thickness level, strain mixture through a fine sieve into a large bowl to remove any accidental small cooked bits of egg.

Add the vanilla extract and nutmeg, stirring to combine.

Carefully pour the mixture into a glass pitcher, decanter, or container and cover with a lid or plastic wrap. Refrigerate this egg custard mixture to fully chill the eggnog. The beverage will need 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. If anyone is adding alcohol to their glass, make sure to leave some room. If you have a lot of drinkers, it may be helpful to use two types of cups or add a cute garnish to the boozy eggnogs so that no one gets confused.