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Instant Eggnog

3.8

(1)

Recipe information

  • Yield

    Makes about 25 servings.

Ingredients

2 quarts French vanilla ice cream
1 bottle bourbon
1/2 cup dark rum
Nutmeg

Preparation

  1. Put the ice cream in a punch bowl and stir in the bourbon and rum until thoroughly blended. Grate nutmeg on top. Serve in 4-ounce punch glasses.

TagsCocktailAlcoholBeveragesBourbonWhiskeyRumNutmegHerbs & SpicesBrunchChristmasWinterHouse & Garden
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