Add egg yolks, sugar, matcha and vanilla extract to a heat-safe glass bowl.

Whisk matcha egg mixture until lightened in colour. Set aside.

In a small saucepan, combine the milk and heavy cream and heat to a simmer.

Gradually pour the warmed milk/cream mixture into the egg yolk mixture while whisking, also known as tempering the eggs.

Once all the milk/cream has been added to the egg mixture, pour the entire mixture back into the saucepan.

Stir the mixture until slightly thickened.

Add in the ground cinnamon and freshly grated nutmeg.

Strain the matcha eggnog into a clean jar and allow to cool.

Chill eggnog in the fridge before serving.