Mix the whipping cream, unsweetened almond milk, cinnamon sticks, and nutmeg to a pot and heat over medium on the stove for about 8-10 minutes to infuse the flavours.

Take the milk and spice mixture off the stove and let cool for a few minutes.

While the egg mixture is cooling, separate the egg yolks and mix with the sweetener using a whisk. Blend for about 3-5 minutes until the sweetener is as dissolved.

Using a 1/2 cup measure, add the milk mixture into the egg mixture, whisking the whole time so as to not cook and/or curdle the egg mixture. Continue until all of the milk mixture is blended with the egg/sweetener mixture.

Add the whole mixture back to the pot and bring to a simmer for 8-10 minutes. It should stick to the back of your wooden spoon when heated to the right temp.

Stir in the vanilla, and if you wish the rum. Otherwise add rum individually when you serve each cup of nog!

Let the eggnog cool, and it will likely thicken. You may wish to add some almond milk to thin it down once it's completely cooled - I always do. I also like to top mine with a little sprinkle of cinnamon before serving. Yum!