Coffee Eggnog Punch
|1 quart||coffee ice cream|
|1/2 to 1 cups||whiskey or bourbon|
|1/2 teaspoons||ground nutmeg|
|1/2 teaspoons||ground cinnamon|
|3 tablespoons||instant coffee granules|
|1/4 cups||light brown sugar|
|1 1/2 teaspoons||vanilla|
|2 cups||whipping cream|
|2 cups||whole milk|
|to taste||whipped cream|
ONE DAY AHEAD:
½ cup sugar
Stir in; Cook over Low Heat:
2 cups whole milk
2 cups whipping cream
1 ½ t. vanilla
¼ t. cinnamon
½ t. nutmeg
- DAY OF EVENT:
2 qts. chilled eggnog (recipe above)
¼ cup light brown sugar, firmly packed
3 T. instant coffee granules
½ t. ground cinnamon
½ t. ground nutmeg
½–1 cup whiskey or bourbon, optional
1 qt. coffee ice cream
whipped cream, freshly grated nutmeg
Beat together eggs and sugar.
- Stir in milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a metal spoon with a thin film and reaches 145°F and holds there for 3 ½ minutes. Remove from heat.
- Stir in whipping cream, vanilla, cinnamon, and nutmeg. Cover and refrigerate until thoroughly chilled, several hours or overnight.
- Combine eggnog, brown sugar, instant coffee and spices in a large mixing bowl; beat at low speed with an electric mixer until sugar dissolves. Chill 15 minutes. Stir until coffee granules dissolve and stir in whiskey. Cover and chill again at least 1 hour to blend flavors. Pour into punch bowl or fill individual punch cups ½ full.
Top with scoops of ice cream and garnish with whipped cream and nutmeg. Tip: Serve warm over ice cream or allow ice cream to soften slightly before serving.