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Creamy Eggnog Punch Recipe

8 C. (2 qt.) prepared eggnog
2 tubs (8 oz. each) whipped topping , thawed
1 t. ground cinnamon
1 C. rum *
1 C. ice cubes
Ground nutmeg (optional)

*Or use 2 t. rum extract.

Mix eggnog, 1 tub of the whipped topping and cinnamon in large bowl. Stir in rum and ice cubes.

Refrigerate until ready to serve. Just before serving, top with remaining whipped topping and sprinkle with nutmeg. Serve with cinnamon sticks.

Store any leftover punch in refrigerator.


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