- 1-1/3 cups eggnog
- 2-2/3 cups hot strong brewed coffee (French or other dark roast)
- Whipped cream and ground nutmeg, optional
- Place eggnog in a large saucepan. Cook and stir until heated through. (Do not boil.) Stir in coffee. Pour into cups or mugs; serve immediately. Garnish with whipped cream and nutmeg if desired. Yield: 4 servings.
Originally published as Eggnog Coffee in The Taste of Home Cookbook 2007
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