In a medium-sized bowl, combine the egg yolks and granulated sugar. Whisk them together until the mixture thickens and becomes smooth.

In a medium saucepan, combine the milk, whipping cream, cinnamon sticks, and salt. Mix everything well.

Place the saucepan over medium-high heat and warm it up. Just before it starts to boil, turn off the heat. Remove the saucepan from the stove and let it cool for 5 minutes.

Slowly add the hot milk to the whipped eggs, tablespoon by tablespoon, allowing the eggs to gradually adjust to the temperature. Whisk vigorously while adding the milk.

Once the milk and eggs are thoroughly combined and whisked, pour everything back into the saucepan. Heat the mixture over medium heat until it reaches a temperature of 160 degrees Fahrenheit. Then, remove the saucepan from the heat and let it cool completely.

Using a strainer, strain the eggnog into a bottle, ensuring a smooth texture, and refrigerate it to keep it chilled.