Whisk together the egg yolks and sugar in a bowl.

Over medium heat, combine the milk, cinnamon, nutmeg, salt, and heavy cream in a saucepan on the stove.

Stir continuously and only until it JUST comes to a simmer.

Temper the egg mixture by slowly adding a bit of the hot mixture, a spoonful at a time and whisking with each addition.

Add the egg mixture into the hot mixture, and whisk it until it thickens or reaches 160º (f) on a thermometer.

Remove from heat.

Stir in the vanilla and alcohol (if desired).

Cover it, and put it in the refrigerator until you are ready to serve it.

When you pour it, garnish with whipped cream, cinnamon, and a cinnamon stick (if desired).

Will last up to a week covered in the fridge.