Creamy Coffee Eggnog recipe

18 servings, about 1/2 cup each

1 quart (4 cups) freshly brewed MAXWELL HOUSE
    Coffee or YUBAN Coffee, cooled
1 quart (4 cups) eggnog
1 tub (8 ounces) COOL WHIP Whipped Topping, thawed, divided
1/2 teaspoon ground cinnamon
Ground nutmeg

BEAT coffee, eggnog, 3 cups of the whipped topping and the cinnamon in large bowl with wire whisk until well blended.

REFRIGERATE at least 1 hour or until ready to serve.

SERVE topped with the remaining whipped topping. Sprinkle lightly with nutmeg. Store leftover eggnog in refrigerator.

Substitute:
For a lower fat eggnog, prepare as directed using low-fat eggnog and COOL WHIP LITE Whipped Topping.

Jazz It Up:
Stir in 1 cup rum before chilling.

Nutritional Information: Calories 130 Total fat 8 g Saturated fat 6 g Cholesterol 35 mg Sodium 35 mg Carbohydrate 13 g Dietary fiber 0 g Sugars 11 g Protein 2 g Vitamin A 2 %DV Vitamin C 0 %DV Calcium 8 %DV Iron 0 %DV

Healthy Living Information: Generally Nutritious

Recipe and photograph provided courtesy of Kraft Foods.