Brandied Eggnog Punch Recipes

EASY EGGNOG PUNCH RECIPE

Steps:

• Combine eggnog and bourbon in a punch bowl until well blended.
• Add scoops of ice cream and stir a bit to help blend.
• Top with dollops of whip topping and sprinkle with nutmeg.

EGGNOG

Steps:

• For the eggnog: Heat the milk and cream in a heavy-bottomed saucepan over medium heat until warm.
• Meanwhile, in a bowl, beat the egg yolks and sugar until light, fluffy and pale in color.
• Temper the egg yolks by adding a couple ladles of the warm milk/cream mixture into the egg mixture while whisking constantly. Add the mixture back to the pot over medium heat. Continue to cook, gently stirring, until thick, about 5 minutes. Transfer to a separate container and chill for at least 1 hour, then stir in the nutmeg.
• For the cocktail: When ready to serve, add the maple syrup and crushed gingersnaps to separate small plates. Run the rim of each martini glass in the maple syrup, then dip the rim in the crushed gingersnaps.
• For each drink, pour 3/4 cup of the eggnog into a cocktail shaker with ice and add 2 ounces of the bourbon. Shake vigorously, then pour into the prepared glass. Sprinkle over a little nutmeg and serve.

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.

BRANDIED EGGNOG PUNCH

Steps:

• Beat egg yolks and sugar in mixer bowl on high speed until pale and light. Reduce speed and gradually mix in Cognac, milk, cream, and vanilla.
• Beat egg whites in clean mixer bowl with clean beaters until stiff but not dry, then gently fold into egg yolk mixture with rubber spatula. Pour into punch bowl. Refrigerate until cold.
• To serve, ladle punch into glasses and sprinkle with grated nutmeg.

EGGNOG

Steps:

• In a Dutch oven, combine the sugar, flour and salt. Gradually whisk in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat., Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Cook and stir over medium heat until mixture is slightly thickened and coats the back of a spoon., Transfer to a large bowl; cool quickly by placing bowl in ice water and stirring for 2 minutes. Stir in the brandy, rum, bourbon and vanilla. Cool completely. Cover and refrigerate for at least 3 hours. Just before serving, stir in cream and nutmeg.

BRANDIED EGGNOG

Steps:

• In blender, combine ice cream, brandy, milk, Grand Marnier, if desired, and 1/8 teaspoon nutmeg and blend until mixture is smooth and frothy.
• Pour into 4 glasses and sprinkle with remaining nutmeg.