Combine eggnog, brown sugar, instant coffee and spices in a large
mixing bowl; beat at low speed with an electric mixer until sugar
dissolves. Chill 15 minutes; stir until coffee granules dissolve and
stir in whiskey. Cover and chill at least 1 hour. Pour into punch
bowl or individual cups, leaving enough room for ice cream. Spoon in
ice cream. Garnish each serving as desired with whipped cream and
nutmeg.
