Eggnog Punch Recipe
Eggnog Punch Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Lemon-lime soda gives this rich beverage a delicate flavor. Even people who don't care for eggnog won't be able to resist a creamy glassful. It's a hit at our Christmas parties. —Lorrie Sexauer, DeSoto, Texas
Recommended: Christmas Drinks
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 4 cups half-and-half cream, divided
  • 6 eggs, lightly beaten
  • 1/2 cup sugar
  • 3 teaspoons vanilla extract
  • 1/2 teaspoon ground nutmeg, optional
  • 4 cups heavy whipping cream
  • 6 to 8 cups lemon-lime soda, chilled
  • 1 quart vanilla ice cream
  • 1/2 cup chopped maraschino cherries

Directions

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 and sprinkle with cherries. Serve immediately. Yield: about 4 quarts.
Originally published as Eggnog Punch in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p22

Nutritional Facts

1 cup: 453 calories, 34g fat (21g saturated fat), 206mg cholesterol, 117mg sodium, 30g carbohydrate (27g sugars, 0 fiber), 7g protein.

  • 4 cups half-and-half cream, divided
  • 6 eggs, lightly beaten
  • 1/2 cup sugar
  • 3 teaspoons vanilla extract
  • 1/2 teaspoon ground nutmeg, optional
  • 4 cups heavy whipping cream
  • 6 to 8 cups lemon-lime soda, chilled
  • 1 quart vanilla ice cream
  • 1/2 cup chopped maraschino cherries
  1. 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.
  2. Pour into a punch bowl. Stir in whipping cream and soda. Top with scoops of ice cream and sprinkle with cherries. Serve immediately. Yield: about 4 quarts.
Originally published as Eggnog Punch in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p22

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DarkAngel3 User ID: 7956054 236140
Reviewed Nov. 1, 2015

"i make this every Christmas and it's a big hit...everyone loves it"

MY REVIEW
flyingfells User ID: 989046 129561
Reviewed Dec. 21, 2009

"I made this for our Women's Quilting group Christmas party and it was a big success. I omitted the marachino cherries. easy to prepare. This time of year, the ingredients are common to have on hand. Thank you."

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