Hot Brazilian Eggnog

Hot Brazilian Eggnog

4 eggs – separated
3 cups milk
2 cups cream
3 tablespoons instant coffee
1/2 cup light corn syrup
1/2 cup brandy or rum – or to taste
1/4 cup water
pinch cinnamon – optional
nutmeg – for garnish

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.