Heat, but do not boil, 1/4 cup of the milk in a saucepan or with the steam wand of an espresso machine.

Combine the egg yolk and sugar in a bowl and beat with a whisk.  Gradually pour in the heated milk, whisking until the mixture is homogeneous.  Add the remaining milk, rum, bourbon, and the pinch of nutmeg and mix well.

If using an espresso machine, put the coffee in the double-sized filter basket of the portafilter, tamp down with a tamper, and secure the portafilter in the brew head.  Place a brew pitcher or other receptacle directly under the brew head, turn on the brew switch, and brew for 22 to 28 seconds to yield 3 ounces of espresso.  If using a moka pot, remove the filter basket from the lower chamber and fill the lower chamber with cold water up to the safety valve.  Replace the filter and fill with 1 rounded tablespoon for a single-serving pot, 2 rounded tablespoons for a double-serving pot.  Gently level the grinds, firmly screw the top section onto the base, and place the pot over the burner.  Leave the top lid open and turn the heat to medium-low.  When the upper chamber is filled about halfway and the flow from the nozzle begins to sputter, turn off the heat and wait until the chamber is full and the sputtering has stopped.  (If using a single-serving pot, repeat with the remaining coffee grinds.)

Steam the eggnog mixture with the steam wand of an espresso machine, or heat it in a saucepan to a temperature of 160°F (about 70°C).  Do not make it any hotter, or the egg may curdle.  If using a saucepan, froth the heated milk with a handheld frother.

Pour the espresso into a mug or glass.  Top with the steamed eggnog and sprinkle the foam with nutmeg.  Serve immediately.

Makes 1 serving

Reprinted with permission from ©Daniel Young, Coffee Love: 50 Ways to Drink Your Java, by Daniel Young, published by John Wiley & Sons     click for book review

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