Separate the eggs: In a medium bowl, carefully separate the egg yolks from the whites. Ensure that no yolk gets into the whites for the fluffiest result.

Whisk the yolks and sugar: Using a whisk or an electric mixer, beat the egg yolks with the granulated sugar until the mixture becomes thick and creamy, about 1-2 minutes.

Add milk and cream: Gradually whisk in the whole milk, heavy cream, vanilla extract, nutmeg, and cinnamon until well combined.

Beat egg whites: In another bowl, whisk the egg whites until they form fluffy soft peaks. You can do this with a hand mixer for ease.

Combine the mixtures: Gently fold the whipped egg whites into the egg mixture until well incorporated. This will give your eggnog a lovely lightness.

Chill: Transfer the eggnog to a pitcher, cover it, and refrigerate for at least one hour to let the flavors mingle and the consistency set.

Serve: Once chilled, pour the eggnog into glasses, garnish with a sprinkle of nutmeg, and enjoy! If you’re feeling adventurous, add a splash of whiskey or rum to each glass.