In a double boiler, whisk first six ingredients together until mixture is well combined and slightly thickened.
Place bowl in refrigerator for 3-4 hours to cool.
In a mixer, beat cream until stiff peaks form.
Gently fold into egg mixture.
Pour in glasses, garnish with fresh whipped cream and a sprinkle of cinnamon.
Please use pastured eggs from a source you know and trust! If you don't have a good source for these type of eggs, please heat your eggnog (slowly!) to about 180 degrees to pasteurize it before cooling in the fridge. The preference for milk is to also use organic!