1. In a 4-quart saucepan, add the eggs, egg yolks, sugar, and salt. Whisk well to combine. 2. Pour the milk in slowly. Whisk well to combine with the eggs and sugar. 3. Heat up the mixture using the lowest heat setting on your burner. Stir continuously until an instant-read thermometer reads 160°F or the mixture thickens enough to coat the back of a spoon. This will take about 20 to 30 minutes. 4. Strain the mixture through a sieve to remove any bits of cooked egg. Transfer to the fridge to cool for at least 4 hours. 5. While the eggnog is cooling, whip the heavy cream to soft peaks. Fold into the cooled custard. 6. Mix in nutmeg. Add vanilla extract, then mix in your liquor of choice. Start with ¼ cup and add to your taste. Pour into glasses and top with freshly grated nutmeg. The eggnog will stay fresh in the fridge for up to 3 days, but it’s best enjoyed right away!