Skip to main content
Epicurious
House & Garden

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
Read More
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Baked Cheddar and Leek Pasta
Not stuffed shells. But not not stuffed shells either.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
31 Easter Desserts, Each One Better Than a Chocolate Egg
Like airy lemon chiffon cake and a Cadbury egg–inspired tart.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
10-Minute Bone Broth Soup
With a gingery egg drop, lots of kale, and toast on the side.
31 Spring Cocktails for Warmer Days Ahead
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.