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“This recipe could be a bad thing...one taste of and your guests might never want to leave.”
READY IN:
24hrs 45mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  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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