Old-fashioned eggnog: Beat egg yolks until thick and lemon yellow, then beat in sugar.

Add slowly the rum and whiskey, beat until smooth.

Stir in cream and milk. Cover and refrigerate until chilled or as long as overnight.

Just before serving, beat room temperature egg whites with electric mixer until soft peaks form.

Stir egg yolk mixture. Then gently fold in beaten egg whites and sprinkle with nutmeg.

Pumpkin Spice Bacon: Place bacon in a plastic wrap or brown butcher paper.

In a small bowl, stir together pumpkin spice tea and milk.

Spread the mixture on top of the bacon slices, pressing with the back of a spoon.

Wrap the bacon and coffee in the plastic wrap or butcher paper and place in the fridge overnight.

When ready to bake, place a rack in the center of the oven and preheat oven to 375 degrees F.

Line a baking sheet with parchment paper and pay separate bacon slices on the paper in a single layer.

If you prefer, you can wipe some of the ground pumpkin spice marinade off before baking.

Bake until browned and crisp, 14 to 17 minutes, or until bacon has reached your desired crispiness.

Remove from the oven, allow to drain on a piece of paper towel.