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1
Beat together eggs and sugar.
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2
Stir in milk.
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3
Cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a metal spoon with a thin film and reaches 145F and holds there for 3 1/2 minutes.
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4
Remove from heat.
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5
Stir in whipping cream, vanilla, cinnamon, and nutmeg.
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6
Cover and refrigerate until thoroughly chilled, several hours or overnight.
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7
Makes 2 qrts.
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8
Combine eggnog, brown sugar, instant coffee and spices in a large mixing bowl; beat at low speed with an electric mixer until sugar dissolves.
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9
Chill 15 minutes.
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10
Stir until coffee granules dissolve and stir in whiskey.
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11
Cover and chill again at least 1 hour to blend flavors.
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12
Pour into punch bowl or fill individual punch cups 1/2 full.
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13
Top with scoops of ice cream and garnish with whipped cream and nutmeg.
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14
Tip: Serve warm over ice cream or allow ice cream to soften slightly before serving.
