Creamy Eggnog Punch Recipes

CREAMY EGGNOG PUNCH

Steps:

• Mix eggnog, 1 tub of the whipped topping and cinnamon in large bowl with wire whisk until well blended. Add rum extract and ice cubes; mix well.
• Serve immediately or refrigerate until ready to serve. Top with dollops of remaining whipped topping just before serving. Sprinkle lightly with nutmeg.

EGGNOG PUNCH

Steps:

• In a saucepan, combine 2 cups half-and-half cream, eggs and sugar. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat a metal spoon, about 9 minutes. Remove from the heat; stir in vanilla, nutmeg if desired and remaining half-and-half. Cover and refrigerate for at least 3 hours., Pour into a punch bowl. Stir in whipping cream and soda. Top with scoops of ice cream and sprinkle with cherries. Serve immediately.

CREAMY HOLIDAY EGGNOG

Steps:

• In a large heavy saucepan, whisk together the eggs, sugar and salt. Gradually add 2 cups milk. Cook over low heat, stirring constantly, until a thermometer reads 160°, about 25 minutes., Pour into a large bowl; stir in the vanilla, nutmeg and remaining milk. Place the bowl in an ice-water bath; stir frequently until mixture is cool. If mixture separates, process in a blender until smooth. Cover and refrigerate for at least 3 hours. , When ready to serve, in a small bowl, beat cream on high speed until soft peaks form; whisk gently into cooled mixture. Pour into a chilled punch bowl. If desired, top with dollops of whipped cream and sprinkle with nutmeg.

EGGNOG PUNCH

Steps:

• Combine eggnog and softened ice cream in punch bowl. Slowly add chilled 7-up.
• Dust lightly with nutmeg.

CREAMY EGGNOG PUNCH WITH SPICED RUM

Steps:

• Scoop ice cream into a punch bowl.
• Pour eggnog over ice cream, and sprinkle with nutmeg and cinnamon; stir in whipped topping.
• To each glass add a shot of rum, then eggnog, one cinnamon stick, top with a couple of drops of grenadine and a cherry.
• Serve immediately.
• Stir, as needed.

CREAMY EGGNOG PUNCH

Steps:

• Scoop softened, but not melted, ice cream into a punch bowl.
• Pour eggnog over ice cream and mix slightly.
• Sprinkle with nutmeg and cinnamon and mix.
• Gently stir in whipped topping that has been thawed.
• Serve and enjoy.

CREAMY EGGNOG

Steps:

• Heat the milk in a saucepan over medium heat (Do not boil).
• In a mixing bowl, with an electric mixer, beat the eggs at medium speed, until they are thick and pale; gradually add in the sugar, beating well.
• Gradually stir about 1/4 of hot milk into egg mixture.
• Add egg mixture to remaining hot milk; stirring constantly.
• Cook over medium-low for 25-30 minutes, stirring constantly, until mixture thickens and reaches 160°.
• Stir in bourbon, vanilla, and 1/4 teaspoon nutmeg.
• Remove pan from heat; let cool.
• Cover and chill (up to two days).
• When ready to serve, beat whipping cream at medium speed until soft peaks form.
• Fold the whipped cream into the egg mixture.
• Sprinkle with additional nutmeg before serving.