Mix whipped cream with rum and egg liqueur. Leave to infuse for a while.
In the meantime, heat a cinnamon stick in milk in a saucepan. Bring to the boil once – be careful that the milk does not overflow. Then let cool slightly and remove the cinnamon stick.
Mix the eggnog mixture with the cinnamon milk and pour into decorative glasses or mugs.
Top the eggnog with a whipped topping and sprinkle with a pinch of cinnamon.
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