Coffee Eggnog

• 4 cups freshly brewed coffee, cooled
• 4 cups eggnog
• 8 oz. whipped topping, thawed, divided
• 1/2 teaspoons  ground cinnamon
• ground nutmeg

Beat coffee, eggnog, 3 cups of the whipped topping and the cinnamon in large a bowl with a wire whisk until well blended. Refrigerate at least 1 hour or until ready to serve. Serve topped with the remaining whipped topping. Sprinkle lightly with nutmeg. Store leftover eggnog in refrigerator. For something extra stir in 1 cup rum before chilling.