Peppermint Eggnog Punch
Source of Recipe
Liz Triplett - mom of James E. Triplett - Kindergarten - Johnson
List of Ingredients
1 qt peppermint ice cream
4 (12-oz) cans ginger ale
chilled candy canes (optional)
1 qt eggnog
1 c rum (optional)
Recipe
Reserve 2-3 scoops of peppermint ice cream in the freezer to use for garnishing punch. In a large chilled bowl, stir remaining peppermint ice cream until softened. Gradually stir in eggnog and rum. Transfer to punch bowl and add ginger ale. Float reserved ice cream scoops on top. Serve immediately with candy canes if desired. Makes 28 (4-oz) servings.
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