Bring eggnog and milk to a low simmer in a small pot over medium heat.
While eggnog is heating up, add 3/4 oz of Gingerbread syrup, 1 tsp of instant coffee and 1/2 cup Cool Whip to two mugs.
Pour one cup of the hot eggnog into each mug, stir until Cool Whip dissolves.
Dust with ground nutmeg.
Notes
Gingerbread syrup can be purchased by the bottle at Starbucks. You can substitute milk, instant coffee and gingerbread syrup for the Starbucks Gingerbread Latte Mix sold in stores during the holidays.