Warm the half and half in a small saucepan over medium heat until it's hot but not boiling.

Dissolve the sugar into the mixture, stirring well to ensure it's fully integrated with no granules left.

Whisk in the vanilla and nutmeg.

If you're opting for rum extract, add it last for that subtle hint of traditional eggnog.

Allow the homemade coffee creamer to cool before storing it in a glass bottle or mason jar in the refrigerator.