Whisk the egg yolks and sugar together in the bowl of a stand mixer with the whisk attachment until light and creamy (or use a handheld mixer).

In a saucepan over medium-high heat, combine the cream, half and half, milk, nutmeg, cinnamon and salt. Whisking frequently, heat until mixture is scalding and almost to a simmer - DO NOT BOIL.

Ladle or pour about a ¼ cup of the hot milk to the egg mixture, while whisking vigorously. Add another ¼ cup of the hot cream and another, all while continuing to whisk. This will temper the eggs and ensure you don't end up with scrambled egg bits in your eggnog.

After the three additions of the cream, pour the egg mixture back into the pot with the cream and return the pot to the stove, on low heat.

Whisk constantly for about three - five minutes, the mixture will just slightly thicken. Remove from heat (don't worry it will get thicker as it cools.

Stir in the vanilla. Pour into a pitcher or other container and cover with plastic wrap or a lid or foil.

Refrigerate until chilled. It will thicken as it cools. You can keep this in fridge for a week.

Note: If, after chilled, you don't like the consistency and think it is too thick, put all of it in a blender for a minute or so and it will smooth and thin out.

To make a drink, pour ¼ cup of brandy in a glass and add the cold eggnog, stir well to combine and top withe the extra ground cinnamon and nutmeg. To keep it alcohol free, just serve with no brandy :)