Step 1

Using an electric hand mixer or stand mixer with whisk attachment, whip cold heavy cream at medium speed until stiff peaks form, about 3 minutes.

Step 2

Add powdered sugar and nutmeg, mix to combine. Add spiced rum, and mix until whipped cream has stiffed peaks.

Step 3

Add eggnog one tablespoon at a time until fully combined.

Step 4

Store covered for up to 2 days in the fridge.