Mocha Eggnog

Dissolve instant coffee granules in hot water, stirring until fully dissolved. Allow to cool slightly, about 2-3 minutes.

Pour refrigerated eggnog into a large punch bowl or pitcher.

Add the cooled coffee mixture to the eggnog and stir gently to combine.

Pour chocolate syrup into the eggnog mixture and stir until evenly distributed throughout.

Add brandy to taste (¼ to ½ cup), stirring gently to combine, adjusting amount based on desired strength.

Divide the mocha eggnog among four serving glasses, filling each glass three-quarters full.

Top each glass with a dollop of whipped cream and garnish with grated semisweet chocolate if desired.

Serve immediately and stir before drinking to incorporate all flavors.