In a medium bowl, whisk the egg yolks and granulated sugar together until completely combined and creamy. Set aside.
In a saucepan, combine the milk, cream, nutmeg and salt over over medium to medium high heat. Stir frequently until it starts to simmer.
Grab your bowl of whisked eggs. While whisking constantly, add a ladle of the hot cream to the egg mixture. Keep adding one ladle at a time until used up. Don't stop whisking or the ingredients won't get completely incorporated.
Put the mixture back in the saucepan and heat until it thickens on low heat. Continue to stir while it heats up.
Take it off the heat, then add non-alcoholic whiskey and vanilla extract.
Pour mixture through a fine mesh sieve or strainer into a vessel for cooling in the refrigerator. Cover with a lid or plastic wrap.
Refrigerate until completely chilled.
Serve chilled with grated nutmeg and a cinnamon stick (see alternative garnish options below).
Notes
Check the garnish and serving options listed below.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.