Hot Brazilian Eggnog Recipe

With an electric mixer, beat egg yolks lightly; beat in milk, cream, instant coffee and 1/4 cup corn syrup. Place mixture in the slow cooker; set on low and cook for half an hour. Stir in brandy or rum.

In a saucepan, heat remaining corn syrup and water to a boil and simmer for 5 minutes. Beat egg whites until soft peaks form and slowly pour corn syrup mixture in a thin stream into eggs. Continue beating until soft peaks form again. Fold mixture into hot milk mixture. Ladle into punch cups or mugs and sprinkle with nutmeg.