Instructions: Whisk the eggs in a large bowl until frothy. Mix in the orange and lemon juices, sugar, cinnamon, ginger, and cloves. Spoon the ice cream into a large punch bowl; stir in the egg mixture until combined. Refrigerate if not serving immediately. Before serving, pour in the ginger ale. Sprinkle the top with nutmeg.

Makes 18 (6 oz) servings.

COMMENTS: Ginger ale, spices, and citrus juices enliven old-fashioned eggnog, making a fabulously refreshing and lighter variation.

Marlene Sorosky

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