Combine eggnog, brown sugar, instant coffee and spices in a large mixing bowl; beat at low speed with an electric mixer until sugar dissolves. Chill 15 minutes; stir until coffee granules dissolve and stir in whiskey. Cover and chill at least 1 hour. Pour into punch bowl or individual cups, leaving enough room for ice cream. Spoon in ice cream. Garnish each serving as desired with whipped cream and nutmeg.
SOURCE: Southern Living Magazine, Fall 1995.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by patdwigans_om@juno.com (patricia a dwigans) on Jul 24, 1997
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