In a medium pot add the milk and cream and bring up to almost a simmer, do not boil, while stirring frequently.

While the milk is heating, combine the eggs, sugar, vanilla, salt, cinnamon & nutmeg and whisk together until fully combined and slightly fluffy. (If you like a lot of nutmeg, add the full tsp or less to taste)

When the milk mixture is steaming hot, temper it into the eggs by pouring or ladling a little bit at a time while continuously whisking.  Do not pour it all at once or you'll risk curdling the eggs.

When all the milk is whisked into the eggs, strain the custard back into pot through a fine mesh strainer.

Stir continuously over a low flame until slightly thickened, about 4-5 minutes.  (One way to know if it's done, is if you can run a line with your finger down the back of a spoon coated with the custard.)  Then pour into a pitcher and chill a few hours or overnight.  It will thicken more as it cools.  Serve as is with a dash more nutmeg, over ice with bourbon or make an eggnog latte.  Enjoy!