Eggnog Latte

2 cups dairy or canned eggnog
1 tablespoon light rum
1 tablespoon Bourbon
1 cup hot brewed espresso
Ground nutmeg

Heat eggnog in small heavy saucepan over medium heat until hot (do not boil). Transfer about half the eggnog and half the espresso mixture to a blender container, Cover; blend until very frothy. Repeat with remaining mixtures.

Divide evenly among coffee cups. Sprinkle with nutmeg.

Makes 5 (6 to 8 ounce) servings.