Beat the egg yolks until lightened, and then add the sugar to the eggs and mix until dissolved. Add the milk, rum and nutmeg.

Beat the egg whites until they form stiff peaks, and then add to the liquid mixture.

Chill in the fridge until the eggnog is nice and cold.

Pour into glasses, and top with a scoop of vanilla ice cream. Then sprinkle with nutmeg and decorate with a cinnamon stick.