Thursday, December 1, 2011

Peppermint Eggnog Punch

Here is a great party favorite on a traditional holiday beverage.

  • 1 quart peppermint ice cream
  • 1 quart eggnog
  • 4 (12 fluid ounce) cans or bottles ginger ale, chilled
  • 1 cup rum
  • 24 small peppermint candy canes for garnish
  1. Set aside 2 or 3 round scoops of ice cream in the freezer for garnish. Stir remaining ice cream until softened. Gradually stir in eggnog and rum.
  2. Transfer to a punch bowl, and stir in ginger ale. Hang candy canes around the edge of the punchbowl.
  3. Float reserved ice cream scoops on top, and serve immediately.

  • If peppermint ice cream is not available, substitute vanilla ice cream and add a few drops of peppermint extract while stirring.
  • Rum is optional should you decide to serve a nonalcoholic version.

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