Beat the eggs, sugar, and salt together in a large stockpot until the eggs are pale yellow. Stir in 2 cups of the milk. Cook over low heat, stirring constantly, until the mixture is thick enough to coat a metal spoon and reaches 160°F. Remove the pot from the heat. Stir in the remaining 2 cups of milk, whiskey, and vanilla.
Cover and refrigerate until thoroughly chilled, several hours or overnight.
Divide the eggnog among glasses or mugs. Top with a dollop of whipped cream, a light sprinkle of fresh nutmeg, and a cinnamon stick, if desired.
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