2   cups strong brewed coffee 1½ (3”) sticks cinnamon 6   whole all spice 6   whole cloves 2   32-ounce cans eggnog, chilled 1   tablespoon vanilla extract 1   cup whipping cream, whipped 1   quart vanilla ice cream, softened      Ground nutmeg

1.  Combine the first 4 ingredients in a saucepan.  Bring to a boil; reduce
    heat and simmer, uncovered, for 15 minutes; Pour the coffee mixture
    through a wire-mesh strainer into a bowl; discard the spices.  Chill.
2. Combine the coffee mixture, eggnog, and vanilla extract in a large
    bowl, fold in the whipped cream.Spoon the softened ice cream into
    a punch bowl.  Pour the eggnog mixture over the ice cream and stir
    gently.  Sprinkle the punch with ground nutmeg.

Yield: 11 cups.