Combine Swerve (1/2 cup) and Sea Salt (1/2 teaspoon) in a bowl. Add Egg (6) and beat with a mixer until smooth. Add Unsweetened Almond Milk (4 cup) and stir to combine.
Pour into a large saucepan. Heat on medium while stirring constantly with a wire whisk. This is very important because you don't want scrambled eggs. You just want it to heat all the way through. Whisk over heat for 6 or 7 minutes or until you see steam forming.
Remove from heat and add Vanilla Extract (1 teaspoon) and Ground Nutmeg (to taste). Stir to combine, then pour into a pitcher and refrigerate until cold.
Whip Heavy Cream (1 cup) with Swerve (1 tablespoon). Garnish eggnog with sweetened whipped cream, nutmeg and Cinnamon Stick (to taste). Serve and enjoy!