Creamy Eggnog Punch
Whipped topping makes this eggnog punch thick and creamy.
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.