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Eggnog Latte



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


  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.

Makes 5 (6 to 8 ounce) servings.

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