Directions: Separate out yolks, saving whites for another use, and add to bowl with sugar, nutmeg, and vanilla. Beat until foamy and lighter in color, about 3 minutes. If you want to add a bit of rum, do that now. Blend in the cream and milk and mix well. Enjoy!

If you want it cooked, start out with egg yolks and sugar in the bowl. Beat until foamy and light in color, about 3 minutes. Heat cream, milk, and nutmeg over medium heat until steamy and just simmering. Take it off the heat. Add a spoonful of the hot mixture to the egg mixture, whisking it in immediately after each spoonful. Pour the rest of the hot mixture into the egg mixture, whisking to prevent the eggs from scrambling. Pour the whole thing back into the pot. Cook and whisk for 1-2 minutes, until thickened slightly. Remove from heat and stir in vanilla and rum, if you want it.

To make whipped cream: Beat 1 cup heavy whipping cream with 1 tablespoon confectioners sugar and 1 teaspoon vanilla until stiff peaks form. Spoon onto top of eggnog, sprinkle with nutmeg.