1 tsp freshly grated nutmeg, plus more for garnish
1/2 tsp cinnamon
In a large saucepan, heat 2-1/2 cups of the Smith's Heavy Cream over medium-low heat until it begins to simmer around the edges of the pan (do not let it boil).
While the cream is heating, whisk together the eggs, sugar and salt in a large bowl.
Ladle out 1 cup of the warm cream mixture and slowly pour it into the egg mixture, whisking constantly.
Scrape all of the egg mixture into the saucepan. Continue to cook, stirring constantly with a rubber spatula, being sure to scrape the bottom of the pan as you stir, until the mixture thickens and coats the back of the spatula, a few minutes.
The mixture should register 170 to 175 F on an instant-read digital thermometer. Add spices. Don't stop stirring.
Whip the remaining 1 cup of Smith’s Heavy Cream until soft peaks form.
Gently fold the whipped cream into the eggnog mixture, making sure the whipped cream is completely incorporated.
Serve immediately, topping each serving with a sprinkle of fresh nutmeg. Enjoy!