• Remove eggs from refrigerator and allow them to sit at room temperature for about 30 minutes. (This will make the eggs easier to temper if they're room temperature rather than cold). 
  
  
• In a mixing bowl, whisk the egg yolks, sugar, pinch of salt, cinnamon and nutmeg together until well combined, and set aside.   In a heavy saucepan, heat the heavy cream, milk, vanilla, and vanilla bean seeds over medium to medium-high heat - STIRRING CONSTANTLY - until the mixture comes to a soft boil.  Turn the heat to low.
  
  
• With a ladle, slowly, pour a ladle full of the hot milk mixture into the egg mixture, while whisking to combine and temper the egg mixture.  Add another ladle of the milk mixture to the egg mixture, and whisk again
  
  
• Pour the egg mixture into the saucepan with the milk mixture, and stirring constantly, cook the Eggnog for 4 minutes.  Remove from heat, and let cool.  Refrigerate overnight for best results.
  
  

TOPPING

• Choose the stencil you prefer to use.  In the mixing bowl of a stand mixer, add the cream cheese, and two tablespoons of the heavy cream, and blend until smooth and creamy.  
  
  
• Add the remaining heavy cream, and the powdered sugar, and with the whisk attachment, mix on low until all ingredients are blended.  Scrape down the sides of the mixing bowl, and blend again on low to mix.
  
  
• Turn mixer to high, and beat the whipping cream until stiff peaks form, and hold their shape, about 1 minute, or so.  Turn off the mixer, and set the whipped cream, mixing bowl and all, in the refrigerator. 
  
  
• When time to serve the Eggnog; fill 6 - 6 to 8 ounce coffee mugs or glasses about 3/4 full of Eggnog.  Add whipped cream on top of each glass, and smooth level with the top of mug or glass.
  
  
• Hold the chosen Stencil over the Whipped cream, and sprinkle cinnamon on the stencil to form the design on the top of the whipped cream  Serve, and Enjoy!