In a saucepan, slowly heat the milk and cream without bringing it to a boil.
In a bowl, whisk together eggs and sugar until creamy and light.
Pour the heated milk into the egg mixture gradually while whisking continuously to blend.
Put the mixture back on the fire and whisk it until it becomes a smooth custard.
Take off the heat and add cinnamon, nutmeg, and vanilla for a festive taste.
Refrigerate the eggnog for a minimum of two hours after it has cooled fully.
Garnish with whipped cream and a dash of nutmeg and serve cold.