For the Love of EggNog as per Laurel's Request

Hazelnut-Egg Nog Punch

Prep: 7 mins.  Other 1hr.,15 min.

2 c milk
1 vanilla bean, split lengthwise
1 (3") cinnamon stick
6 c refrigerated or canned eggnog
1 1/2 c Frangelico or other hazelnut liqueur
1 c whipping cream, whipped
1 quart vanilla ice cream, softened
Grated Nutmeg (optional, but c'mon!)

Combine first 3 ingredients in a small saucepan; place over medium heat, and cook until hot (do not boil), sitrring often.
Remove from heat.
Cover and let stand 30 minutes.
Scrape vanilla bean seeds into milk mixture.
Cover and chill.  Discard vanilla bean and cinnamon stick.
Combine chilled milk mixture, eggnog, and hazelnut stuff in a punchbowl; fold in whipped cream.
Scoop ice cream into punch; stir gently.
Sprinkle lightly with nutmeg.
Yield: 15 cups.


Other Random things about EggNog:

You can freeze eggnog in its original container for up to a year. When ready to use, thaw, frozen in the refridgerator overnight, and shake well before opening.
Keep canned unopened eggnog in a dark cool spot in the pantry for up to 18 mos.

Refridgerated Eggnog tastes best.

Eggnog Butter (great on belgian waffles!)

1 c butter, softened
1/2 c sifted powdered cugar
1/2 tsp. ground nutmeg
1 tsp rum extract (or not)
1/2 tsp vanilla extract

Beat butter at high speed until creamy. Gradually add sugar, beating well. Stir in nutmeg and extracts. Cover and chill. Yield: 1 1/4 c.

For other facts about EggNog.