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Add egg yolks to a medium mixing bowl or the bowl of a stand mixer. Beat on low to medium speed until the yolks lighten in color.6 egg yolks
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Add the granulated sugar, a few tablespoons at a time, mixing after each addition until fully combined. Once all of the sugar has been incorporated, increase speed to high and beat until light and fluffy.⅔ cup granulated sugar
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Meanwhile, add milk, heavy cream and cinnamon stick to a medium, heavy bottomed sauce pan and heat until steaming but not quite to a simmer.1½ cups milk,1½ cups heavy cream,1 cinnamon stick
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To temper the eggs, add roughly 1 cup of the hot milk mixture to the whipped eggs, a few tablespoons at a time, mixing constantly.
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Transfer the tempered egg mixture to the sauce pan and add ground nutmeg. Continue heating over low heat, stirring constantly, until the mixture reaches 160°F and the mixture is thick enough to coat the back of a spoon. Keep in mind, the eggnog will continue to thicken as it chills.1 teaspoon ground nutmeg
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Remove the eggnog from heat. Let sit for about 15 to 30 minutes to cool slightly. Stir in vanilla extract, pinch of salt and any alcohol if using. Transfer the eggnog to an airtight, heat safe container and refrigerate for at least 1 hour before serving.1 tablespoon vanilla extract,pinch of salt,¼ to ½ cup bourbon
