eggs, egg yolks, honey and salt in a heavy saucepan, whisking until well
combined. Pour milk in slowly and whisk
until combined. Turn the burner on low. Stir continuously until the temperature of
the mixture reaches 160 degrees F. It
should be thick enough to coat the back of a spoon. Strain your mixture to remove any accidental
small cooked bits of egg. Add vanilla
extract and nutmeg. Pour into a glass
pitcher, or container and cover.
Refrigerate at least 4 hours, or up to 3 days before finishing. When ready to serve, pour heavy cream into a
bowl and whip until if forms soft peaks.
Fold whipped cream into eggnog.
Garnish with a sprinkle of nutmeg, and a cinnamon stick.