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Eggnog Punch

Holiday.Cook's picture
  Half and half cream 4 Cup (64 tbs), divided
  Eggs 6 , lightly beaten
  Sugar 1⁄2 Cup (8 tbs)
  Vanilla extract 3 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Whipping cream 4 Cup (64 tbs)
  Lemon lime soda 8 Cup (128 tbs), chilled
  Vanilla ice cream 1 Quart

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.
Serve immediately.

Recipe Summary

Difficulty Level: 
Preparation Time: 
200 Minutes

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 2127 Calories from Fat 1264

% Daily Value*

Total Fat 141 g217.1%

Saturated Fat 88.9 g444.4%

Trans Fat 0 g

Cholesterol 842.2 mg280.7%

Sodium 525.2 mg21.9%

Total Carbohydrates 167 g55.5%

Dietary Fiber 1.8 g7.1%

Sugars 150.8 g

Protein 25 g49.8%

Vitamin A 44.4% Vitamin C 6%

Calcium 73.1% Iron 9.9%

*Based on a 2000 Calorie diet

Eggnog Punch Recipe