Coffee Eggnog Punch

Coffee Eggnog Punch

Qty Ingredient
6 eggs
1 quartcoffee ice cream
1/2 to 1 cupswhiskey or bourbon
1/2 teaspoonsground nutmeg
1/2 teaspoonsground cinnamon
3 tablespoonsinstant coffee granules
1/4 cupslight brown sugar
1/2 teaspoonsnutmeg
1/4 teaspoonscinnamon
1 1/2 teaspoonsvanilla
2 cupswhipping cream
2 cupswhole milk
1/2 cupssugar
to tastewhipped cream
Photo coming soon!


    Beat Together:
    6 eggs
    ½ cup sugar

    Stir in; Cook over Low Heat:
    2 cups whole milk

    Stir in:
    2 cups whipping cream
    1 ½ t. vanilla
    ¼ t. cinnamon
    ½ t. nutmeg

    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

    Garnish with:
    1 qt. coffee ice cream
    whipped cream, freshly grated nutmeg

    Beat together eggs and sugar.

  3. 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.
  4. Stir in whipping cream, vanilla, cinnamon, and nutmeg. Cover and refrigerate until thoroughly chilled, several hours or overnight.
  5. 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.