Combine sugars, salt, cinnamon, and nutmeg. Whisk together until combined.
To dry ingredients add 6 egg yolks, reserve the whites. Whisk egg yolks into dry ingredients.
Pour milk into medium sauce pan, set on low heat. Add egg yolk mixture to milk. Whisk until combined.
Increase heat to medium low, continue whisking. Allow mixture to reach 145 degrees Fahrenheit (approximately 10 minutes). Remove from heat. Whisk in heavy whipping cream. Chill in refrigerator until cold or chill more rapidly using an ice bath. If you want to make sure your eggnog is extra smooth pass it through a strainer before chilling.
While chilling: In a large mixing bowl, whip egg whites until they triple in volume and form stiff peaks. Fold egg whites into chilled mixture. Make sure mixture is completely cool before adding egg whites otherwise they will start to cook.
Garnish with whip topping, additional ground nutmeg, and whole cinnamon sticks.