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Place heavy cream and grated nutmeg in a large mixing bowl with a fine mesh strainer on top. Set aside.
In a medium saucepan, combine milk and vanilla. Cook over medium heat, swirling occasionally, until bubbles form around the sides and the milk starts steaming.
In another mixing bowl, vigorously beat together the eggs, yolks, sugar, and salt for approximately 3-5 minutes until the mixture is thickened and pale. Add in the milk in a slow stream and whisk to incorporate. Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon for about 6 minutes, or until the mixture reaches 165 F as read on a cooking thermometer. Immediately strain into the mixing bowl with the heavy cream.
Place in refrigerator uncovered and allow the eggnog to cool completely for at least 2 hours.
To serve, pour eggnog into glasses filling only ¾ of the glass. Top with whipped cream, cinnamon, and freshly grated nutmeg.