1. Pour the whole milk into a small bowl and sprinkle the unflavored gelatin over the top. Let it sit for 5 minutes so the gelatin can bloom.

2. In a medium saucepan, combine the eggnog, heavy cream, and granulated sugar over medium-low heat. Stir gently until the sugar dissolves and the mixture is hot but not boiling.

3. Add the bloomed gelatin mixture to the warm saucepan and whisk until the gelatin is fully dissolved.

4. Remove the pan from the heat and stir in the vanilla extract, ground nutmeg, and salt until smooth.

5. Strain the mixture through a fine-mesh sieve into a pitcher or bowl for the smoothest texture.

6. Divide the mixture evenly among 6 ramekins or dessert glasses.

7. Refrigerate for at least 4 hours, or until fully set.

8. Top with whipped cream, freshly grated nutmeg or cinnamon, and sugared cranberries before serving.