On the stove top, warm the 2 cups of half & half, 2 cups of milk, 1/4 cup of honey, and salt.
Separate the egg yolks from the egg whites, setting the whites aside.
Whisk together the yolks, and temper* them with the warm milk mixture.
Using a candy thermometer or a similar tool, monitor the temperature of the yolks and milk until 160 degrees F is reached. Once 160 is achieved, remove from heat and allow to cool.
Stir in 1 tsp. vanilla and 1/2 tsp. nutmeg.
Whip egg whites until stiff, then gently fold them into the cooled eggnog.
Serve warm, or refrigerate until cooled completely.
Serve in a beautiful glass, garnished with freshly-grated nutmeg.
*To temper the yolks, add a small amount of the milk mixture to the yolks, stirring the yolks constantly. The goal is to gently bring the temperature of the yolks to the temperature of the milk, avoiding cooking the egg into a solid.