- 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.