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In a bowl, whisk together the eggs, yolks and sugar until well combined.
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Place the milk and 200ml of double cream in a saucepan and place on a low to medium heat until it is almost hot but not boiling.
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Pour 1/4 of the heated milk into the beaten eggs, whisking as you pour, return to the pan with the rest of the milk and place back on the heat.
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When on the heat, keep stirring with a wooden spoon until it thickens enough to coat the back of the spoon, it should take 5 to 10 minutes to thicken.
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Once thickened remove from the heat, stir in the vanilla and nutmeg. Allow to go cool, then chill, it will take a good few hours to go fully cold.
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Once cold and ready to serve whip the remaining 100ml of cream with an electric whisk until stiff peaks.
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Gently stir the cream into the cooled egg nog, pour into glasses and sprinkle a little more nutmeg on top. It will keep in the fridge for a couple of days.
NB: if you do want this alcoholic, add a good slug of whisky when you add the vanilla and nutmeg.
