Apricot Eggnog Punch

Yield: 8 to 10 servings

Ingredients

Eggnog

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

Optional ice ring

• Canned apricot halves, drained
• Mint sprigs
• Whole cranberries, fresh or frozen

Instructions

Eggnog

1. Combine eggnog and nectar in a large punch bowl; mix well.
2. Ladle into frosted mugs; garnish with a dash of nutmeg.

Optional Ice Ring

1. Fill a 4 cup ring mold halfway with water; freeze until solid.
2. Arrange apricot halves, mint sprigs and cranberries attractively over ice.
3. Drizzle with 1 cup cold water.
4. Freeze until fruit is frozen.
5. Unmold and float in punch.

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin