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