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Whipped topping makes this
eggnog punch thick and creamy.
Creamy
Eggnog Punch
- 8 cups (2-quarts) prepared
eggnog
2 (8-ounce) tubs nondairy whipped topping, thawed - divided use
- 1 teaspoon vanilla extract
1 teaspoon ground cinnamon
2 teaspoons rum extract
1 cup ice cubes
Ground nutmeg for garnish (optional)
- Mix together eggnog, 1
tub whipped topping, vanilla, rum extract and cinnamon in large
bowl with wire whisk until well blended; add ice cubes.
- Serve immediately or refrigerate
until ready to serve.
- Top individual servings
with dollops of remaining whipped topping just before serving.
Sprinkle lightly with nutmeg.
Makes 30 servings.
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