In a saucepan, whisk eggs, sugar, spices, and salt until light and fluffy. Add 1 pint of the milk. Cook over low heat until the temperature is 160 degrees [just below a simmer]. Pour in a bowl over an ice bath. Stir in vanilla and remaining 1 pint of milk. Chill thoroughly. When ready to serve, whip the heavy cream until it will form stiff peaks. Whisk into the cooled mixture. Stir in alcohol of choice if desired.
Chef's Notes:
Truly tasty and fluffy eggnog is made with whipped cream folded into the mix.