12 eggs
2 c. sugar
1 tsp. salt
2 c. light Bacardi rum
4 tbsp. rum or almond extract
2 qts. light coffee cream or half and half coffee cream
Sprinkle nutmeg
Sprinkle cinnamon

In large bowl, beat eggs until light and foamy. Add sugar and salt, beating until thick and lemon colored. Stir in rum, extract and cream. Chill at least 3 hours before serving. Place wet punch bowl or glass serving pitcher in freezer to frost.

Just before serving, sprinkle with nutmeg and cinnamon. If desired, decorate frosted punch bowl with small red and white candy canes and serve glass of eggnog with small candy cane in holiday cup.