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“This recipe could be a bad taste of and your guests might never want to leave.”
24hrs 45mins

Ingredients Nutrition


  1. Beat together eggs and sugar.
  2. 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.
  3. Stir in whipping cream, vanilla, cinnamon, and nutmeg. Cover and refrigerate until thoroughly chilled, several hours or overnight. Makes 2 qrts.
  4. 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.
  5. 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.

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