|Eggs/Null||2 Large (Null)|
|Firmly packed brown sugar/Maple syrup||2 Tablespoon (Null)|
|Dark rum/Null||3 Tablespoon (Null)|
|Lemon juice/Null||1 Tablespoon (Null)|
|Ground cinnamon/Null||1⁄4 Teaspoon (Null)|
|Ground nutmeg/Null||1⁄4 Teaspoon (Null)|
|Whipping cream/Null||1 Cup (16 tbs) (Null)|
|Apple cider/Null||1 Quart (Or Juice)|
In a small bowl, whisk to blend eggs, brown sugar, rum, lemon juice, and 1/8 teaspoon each of the cinnamon and nutmeg.
In another bowl, whip cream on high speed of an electric mixer with the remaining 1/8 teaspoon cinnamon and nutmeg until cream holds soft peaks.
If made ahead, cover egg and cream mixtures and chill up to 2 hours.
In a 2- to 3-quart pan, bring apple cider to boiling over high heat; remove from heat and quickly whisk egg mixture into cider.
Pour into a serving bowl and pour cream onto the liquid.
At once, ladle warm cider eggnog into punch cups.