Heat the milk and cream in a saucepan over medium heat. Heat until it is 115-120 degrees F.
With your mixer, beat egg yolks until they are slightly thickened and lemon yellow, a couple of minutes.
Pour 1 cup of heated milk into egg mixture, stirring constantly to prevent eggs from cooking. Pour this mixture back into remaining milk. Add in sugar, nutmeg and salt.
Heat mixture to 160 degrees F. Chill if desired.
Sprinkle with additional nutmeg.
Notes
Recipe adapted from LizzyT.com
You can adjust the sweetness level of the eggnog to make it more or less sweet by increasing or decreasing the amount of sugar.
For thicker eggnog, increase the amount of heavy cream and reduce the milk by equal proportion,