Apricot Eggnog Punch

Apricot Eggnog Punch recipe

Yield: 8 to 10 servings



  • 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



  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.


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

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