Eggnog Punch

For the eggnog punch, peel the pineapple, cut it in half, removing the stalk and woody center, and cut it into cubes. Peel the tangerines, cut them crosswise once and divide them into individual wedges (if you like, you can also remove the tangerine membranes). Put the fruit in a bowl and pour on the eggnog. Leave to infuse for 6 hours – preferably overnight.

Squeeze the oranges and add to the eggnog mixture. Now pour the iced sparkling wine on top and decant the eggnog punch into a pretty carafe.

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