Coffee Eggnog Punch Recipes
IRISH COFFEE EGGNOG PUNCH
Christmas cheer! This is rich, elegant and delicious. Easy to double or triple for a holiday open house. Recipe is from Leisure Arts.
Provided by Hey Jude
Categories Punch Beverage
Time 10m
Yield 12 6oz. servings, 12 serving(s)
Number Of Ingredients 7
Steps:
- Combine first five ingredients in a large mixing bowl.
- Beat at low speed until smooth; stir in whiskey.
- Chill 1 to 2 hours.
- Pour into a punch bowl.
- Top punch with scoops of ice cream.
Nutrition Facts : Calories 395.3, Fat 17.6, SaturatedFat 10.5, Cholesterol 114.9, Sodium 127.5, Carbohydrate 41.7, Fiber 0.6, Sugar 31.3, Protein 8.2
CREAMY COFFEE EGGNOG
Make and share this Creamy Coffee Eggnog recipe from Food.com.
Provided by PalatablePastime
Categories Punch Beverage
Time 10m
Yield 14-16 serving(s)
Number Of Ingredients 7
Steps:
- Place coffee, eggnog and whipped topping (Cool Whip) in a large bowl and whisk until smooth.
- Add rum and stir until blended.
- Chill before serving.
- To serve, garnish each cup with whipped cream and grated nutmeg, if desired (also can use cinnamon sticks).
Nutrition Facts : Calories 141.7, Fat 9, SaturatedFat 6.5, Cholesterol 38.5, Sodium 40, Carbohydrate 12.9, Sugar 9.3, Protein 2.8
EGGNOG COFFEE PUNCH
This is a Christmas delight! It's a quick and easy drink to serve to unexpected holiday guests.
Provided by aubiechic
Categories Eggnog
Time 13m
Yield 4
Number Of Ingredients 5
Steps:
- Scoop the ice cream into a pan over low heat. Stir in the eggnog and coffee; and heat until warm, about 3 minutes. Pour into four glass or ceramic mugs. Top each with 1 tablespoon whipped topping and sprinkle with nutmeg. Serve immediately.
Nutrition Facts : Calories 349.6 calories, Carbohydrate 30.1 g, Cholesterol 146.2 mg, Fat 22 g, Fiber 0.2 g, Protein 7.6 g, SaturatedFat 13.6 g, Sodium 117.5 mg, Sugar 25 g
EGGNOG COFFEE
A classic Christmas drink gets a coffee kick in this luscious combination. With just two ingredients, it makes a perfect last second entertaining option.-Taste of Home Test Kitchen
Provided by Taste of Home
Time 10m
Yield 4 servings.
Number Of Ingredients 3
Steps:
- Place eggnog in a large saucepan. Cook and stir until heated through. (Do not boil.) Stir in coffee. Pour into cups or mugs; serve immediately. Garnish with whipped cream and nutmeg if desired.
Nutrition Facts : Calories 117 calories, Fat 6g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 49mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 3g protein.
EGGNOG COFFEE PUNCH
This is a Christmas delight! It's a quick and easy drink to serve to unexpected holiday guests.
Provided by aubiechic
Categories Eggnog
Time 13m
Yield 4
Number Of Ingredients 5
Steps:
- Scoop the ice cream into a pan over low heat. Stir in the eggnog and coffee; and heat until warm, about 3 minutes. Pour into four glass or ceramic mugs. Top each with 1 tablespoon whipped topping and sprinkle with nutmeg. Serve immediately.
Nutrition Facts : Calories 349.6 calories, Carbohydrate 30.1 g, Cholesterol 146.2 mg, Fat 22 g, Fiber 0.2 g, Protein 7.6 g, SaturatedFat 13.6 g, Sodium 117.5 mg, Sugar 25 g
COFFEE EGGNOG
More reasons to make merry: a festive eggnog enriched with a boost of coffee.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Time 45m
Number Of Ingredients 10
Steps:
- In a medium heatproof bowl, whisk egg yolks and 1/2 cup sugar until pale yellow and thick, about 2 minutes. In a medium saucepan, bring milk and salt to a bare simmer. Whisking constantly, slowly pour hot milk mixture into yolk mixture.
- Pour yolk mixture back into saucepan. Add coarsely ground espresso beans. Cook over medium heat, stirring constantly with a wooden spoon, until mixture is just thick enough to coat back of spoon and hold a line drawn by your finger, 3 to 5 minutes.
- Pour mixture through a fine-mesh sieve lined with 4 layers of cheesecloth into a large bowl; discard solids and cheesecloth. Let cool, stirring occasionally, about 20 minutes. Add cream, bourbon, rum, and cognac; cover and refrigerate overnight.
- Whisk remaining 1/4 cup sugar and egg whites in a heatproof mixer bowl set over (not in) a pan of simmering water. Whisk until sugar is dissolved and mixture is warm (it should feel smooth between your fingers), 2 to 3 minutes. (For fully cooked eggs, a thermometer inserted into meringue should register 160 degrees.) Remove from heat. With a mixer on high speed, beat until stiff peaks form, 5 minutes. Fold into eggnog.
- Pour into glasses (or a punch bowl); top with a dollop of whipped cream and sprinkle with finely ground espresso.
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