Irish Coffee Eggnog Punch Recipes

Steps:

• Scoop ice cream into a punch bowl. Add eggnog, coffee, Irish cream liqueur and, if desired, whiskey, stirring til ice cream melts slightly.
• Serve in glass mugs. Garnish if desired. Serve at once. Makes 12 cups.

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.

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.

Steps:

• Beat together eggs and sugar.
• 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.
• Stir in whipping cream, vanilla, cinnamon, and nutmeg. Cover and refrigerate until thoroughly chilled, several hours or overnight. Makes 2 qrts.
• 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.