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In a large heavy saucepan, stir together eggs, milk, whipping cream, coffee liqueur, honey and espresso powder (or coffee crystals). Cook and stir over medium heat for 20 to 25 minutes, or until the mixture just coats a metal spoon; do not let boil. (The mixture should register 170°F on an instant-read thermometer.)
Pour the hot eggnog into heatproof glasses or coffee cups. If desired, top with whipped cream. Sprinkle with cinnamon and, if desired, serve with cinnamon sticks.