Dairy Free Eggnog

In a medium-sized bowl, whisk together the egg yolks and granulated sugar until light and creamy using a hand mixer.
In a large pot or saucepan, add the milk, cinnamon, nutmeg, allspice, and salt.
Heat this milk mixture to a simmer, stirring constantly.
Ladle some of the hot milk into to the egg mixture to temper the eggs.
You want to add the milk a little at a time, then stir until everything is smooth. You should only need about ½ of the hot milk for this.
Pour the tempered egg mixture back into the saucepan, and whisk constantly until slightly thickened. You should be able to swipe it with your finger off the back of a spoon.
If you have a candy thermometer, the milk should reach 160℉.
Remove the saucepan from heat, then stir in the vanilla and (optional) whiskey/bourbon into the eggnog.
Add to a mason jar, and let come to room temperature on the countertop.
Once the jar is no longer hot, refrigerate until chilled. Serve with whipped cream and extra cinnamon on top. Enjoy!