In large mixing bowl, whisk egg yolks and SPLENDA® No Calorie Sweetener, Granulated together until creamy and well incorporated.

Combine heavy cream, milk, nutmeg and salt In a saucepan over medium heat. You want to stir often (so it doesn't burn to bottom of pan) until mixture reaches a slight simmer. Do not let it boil! Adding only a ¼ cup of the hot milk at a time to the egg mixture, whisk, whisk, whisk. You don't want to scramble to eggs. Repeat until all hot milks are mixed with eggs.

Pour the entire thing back into the saucepan. Whisking constantly. Mixture needs to reach *160 degrees so keep on low/med heat.

Remove from heat. Stir in the vanilla.

Pour the eggnog into a container and cover with plastic wrap. This will stop a film from forming on the top while chilling. Refrigerate 2-3 hours.

Serve topped with whipped cream and fresh shaved cinnamon.