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PREPARATION:Combine eggnog, brown sugar, instant coffee and spices in a large mixing
bowl; beat at low speed with an electric mixer until sugar dissolves.
Chill 15 minutes; stir until coffee granules dissolve and stir in whiskey.
Cover and chill at least 1 hour. Pour into punch bowl or individual
cups, leaving enough room for ice cream. Top with scoops of ice cream. Garnish
each serving as desired with whipped cream and a grating of nutmeg.
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