In a medium bowl, add the egg yolks, sugar and salt and whisk to combine. Set aside.
In a medium saucepan, add the cream, milk, nutmeg and ginger. Use a paring knife to slice the vanilla bean lengthwise and scrape the seeds into the milk mixture then add the pod. Place the pan over medium heat and bring to a slow simmer. Remove from heat, give a stir and let sit for 20 minutes to steep and allow flavors to infuse the milk.
Slowly whisk the cream mixture into the egg mixture then transfer the mixture back into the saucepan. Place over medium heat and whisk constantly until the mixture registers 160 degrees on an instant read thermometer. Remove from heat, strain through a fine mesh sieve and transfer to a one quart glass canning jar with lid. Refrigerate to thicken and chill overnight.
To serve, give the nog a good whisk, pour into glasses and grate fresh nutmeg over the top.
Serve with a shot of rum, bourbon or whiskey if you like!
