Creamy Coffee Eggnog

Yield: 18 servings, about 1/2 cup each

Ingredients

• 1 quart (4 cups) freshly brewed Maxwell House Coffee or Yuban Coffee, cooled
• 1 quart (4 cups) eggnog
• 1 (8 ounce) tub Cool Whip Whipped Topping, thawed, divided
• 1/2 teaspoon ground cinnamon
• Ground nutmeg

Instructions

1. Beat coffee, eggnog, 3 cups of the whipped topping and the cinnamon in large bowl with a wire whisk until well blended.
2. Refrigerate at least 1 hour or until ready to serve.
3. Serve topped with the remaining whipped topping. Sprinkle lightly with nutmeg.
4. Store leftover eggnog in refrigerator.

Notes

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.

Nutrition

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

Attribution

Recipe and photo used with permission from: Kraft Heinz Company