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  • 2 cups Eggnog
  • 1 tablespoon light Rum
  • 1 tablespoon Bourbon
  • 1 cup espresso, brewed
  • ground nutmeg
  • whipped cream


Mix the espresso with the light Rum and Bourbon. 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 and blend until very frothy and divide among cups. Repeat with remaining eggnog and espresso mixture and divide among cups. Top with whipped cream and sprinkle with nutmeg.


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