Eggnog Latte.

Ingredients:

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

Direction:

1. 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.

2. Divide evenly among coffee cups. Sprinkle with nutmeg.

Makes 5 (6 to 8 ounce) servings.