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Apricot Eggnog Punch

1 carton (1/2 gallon) eggnog, well chilled
3 cans (11 1/2 ounces each) apricot nectar, well chilled
Nutmeg

 

Optional ice ring:
Canned apricot halves, drained
Mint sprigs
Whole cranberries, fresh or frozen

1. Combine eggnog and nectar in a large punch bowl; mix well. Ladle into frosted mugs; garnish with a dash of nutmeg.
2. For optional ice ring, fill a 4 cup ring mold halfway with water; freeze until solid.
3. Arrange apricot halves, mint sprigs and cranberries attractively over ice. Drizzle with 1 cup cold water. Freeze until fruit is frozen. Unmold and float in punch.

Makes 10 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.

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