Eggnog Latte

Yield: 5 (6 to 8 ounce) servings

Ingredients

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

Instructions

1. Heat eggnog in small heavy saucepan over medium heat until hot (do not boil).
2. Transfer about half the eggnog and half the espresso mixture to a blender container, Cover; blend until very frothy. Repeat with remaining mixtures.
3. Divide evenly among coffee cups. Sprinkle with nutmeg.