1-Whisk 6 egg yolks and 1/2 cup sugar in a medium bowl until light and creamy.

2-In a saucepan over medium-high heat, combine 1 cup heavy cream, 2 cups milk, 1/2 teaspoon ground nutmeg, and a pinch of salt. Stir often until the mixture reaches a bare simmer.

3-Temper the eggs by adding a big spoonful of the hot milk mixture to the egg yolk mixture while whisking vigorously; repeat until most of the hot mixture is incorporated.

4-Pour the combined egg and milk mixture back into the saucepan.

5-Cook and whisk constantly for about 1 to 2 minutes, until slightly thickened or the temperature reaches about 160°F (71°C). The mixture will thicken further as it cools.

6-Remove from heat and stir in 1/4 teaspoon vanilla extract and optional alcohol if desired.

7-Strain the eggnog through a fine mesh sieve into a pitcher and cover with plastic wrap.

8-Refrigerate until chilled and thickened.

9-For a smoother, thinner texture, blend with 1 or 2 tablespoons of milk before serving.

10-Serve with a sprinkle of cinnamon or nutmeg and whipped cream if desired.

11-Store refrigerated for up to one week.