Yield: 3 Quarts
Measure | Ingredient |
---|---|
\N \N | -patdwigans xzlu15a |
2 quarts | Refrigerated eggnog |
⅓ cup | Brown sugar; firm packed |
3 tablespoons | Instant coffee granules |
½ teaspoon | Cinnamon |
½ teaspoon | Nutmeg |
1 cup | Irish whiskey |
1 quart | Coffee ice cream |
\N \N | Sweetened whipped cream |
\N \N | Freshly grated nutmeg |
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 at least 1 hour. Pour into punch bowl or individual cups, leaving enough room for ice cream. Spoon in ice cream. Garnish each serving as desired with whipped cream and nutmeg.
SOURCE: Southern Living Magazine, Fall 1995.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by patdwigans_om@... (patricia a dwigans) on Jul 24, 1997