Pineapple Eggnog Punch Recipes
PINEAPPLE PUNCH
Filled with delicious citrus flavors, this lively beverage will brighten any setting, according to Verna Doerksen of MacGregor, Manitoba. She reveals, "I usually make two to three batches for family gatherings, and there's never any left."
Provided by Taste of Home
Time 10m
Yield 7-1/2 quarts.
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve sugar in water. Add juices. Refrigerate for 2 hours or until chilled. Just before serving, stir in soda.
Nutrition Facts :
PINEAPPLE PUNCH
Got this recipe from our pastor's wife while stationed in Hawaii. It is VERY easy and is always a big hit! I don't remember how many ounces are in the cans, so the amounts are approximates.
Provided by Color Guard Mom
Categories Punch Beverage
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 3
Steps:
- Pour one can of juice plus 1 bottle of ginger ale into punch bowl. Add ice and serve cold.
Nutrition Facts : Calories 172.6, Fat 0.2, Sodium 20.9, Carbohydrate 43.2, Fiber 0.3, Sugar 38.3, Protein 0.6
PINEAPPLE GIN PUNCH
Provided by Geoffrey Zakarian
Categories beverage
Time 5m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Combine the pineapple juice, lemon juice, gin, orange liqueur and allspice in a pitcher filled with ice. Stir to combine. Pour into ice-filled highball glasses, top with champagne and garnish each with a lemon twist.
JAMAICAN PINEAPPLE PUNCH
This is a very economical recipe as it is mainly made from fruit peel which is usually thrown away. I thought it interesting as I hate wasting anything. Found in an old English Beverages Book, this can be served hot or cold.
Provided by Mandy
Categories Punch Beverage
Time P1DT5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Wash the peel of the pineapple & orange & place in a large bowl with spices & sugar.
- Add boiling water, stir, cover & leave overnight.
- Add juices & serve either hot or cold.
Nutrition Facts : Calories 67.1, Fat 0.1, Sodium 4.1, Carbohydrate 17.7, Fiber 1, Sugar 13.9, Protein 0.5
EGGNOG PUNCH
Got this recipe from my daughter several years ago. It's always a hit with kids and adults during the holidays. Very simple and easy.
Provided by lazyme
Categories Punch Beverage
Time 10m
Yield 20 serving(s)
Number Of Ingredients 4
Steps:
- Combine eggnog and softened ice cream in punch bowl. Slowly add chilled 7-up.
- Dust lightly with nutmeg.
Nutrition Facts : Calories 117, Fat 5.4, SaturatedFat 3.2, Cholesterol 36.3, Sodium 43.3, Carbohydrate 15.2, Fiber 0.1, Sugar 11.7, Protein 2.5
EGGNOG PUNCH II
Great drink for your Christmas parties. Very sweet.
Provided by bengerut
Categories Drinks Recipes Punch Recipes Non-Alcoholic Punch Recipes
Time 15m
Yield 24
Number Of Ingredients 3
Steps:
- Whisk the ice cream and cherry soda together in a punch bowl until smooth. Stir in the eggnog, and whisk until foamy.
Nutrition Facts : Calories 97.1 calories, Carbohydrate 12.6 g, Cholesterol 29.8 mg, Fat 4.4 g, Protein 2 g, SaturatedFat 2.6 g, Sodium 36.4 mg, Sugar 9.8 g
PEPPERMINT EGGNOG PUNCH
This punch is so delicious, I sometimes make a batch without the rum because the kids enjoy it as much as the adults!
Provided by NJMOM
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 10m
Yield 16
Number Of Ingredients 5
Steps:
- 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. Transfer to a punch bowl, and stir in ginger ale. Hang candy canes around the edge of the punchbowl. Float reserved ice cream scoops on top, and serve immediately.
Nutrition Facts : Calories 380.2 calories, Carbohydrate 65.1 g, Cholesterol 52 mg, Fat 8.4 g, Protein 3.6 g, SaturatedFat 5.1 g, Sodium 87.4 mg, Sugar 45.1 g
PINEAPPLE PUNCH DRINK
Cool and tasty - best of all easy! A definite winner.
Provided by sal
Categories Drinks Recipes Punch Recipes Non-Alcoholic Punch Recipes
Time 5m
Yield 15
Number Of Ingredients 3
Steps:
- In a large punch bowl combine pineapple juice, sprite and drink mix. Stir, and serve over ice.
Nutrition Facts : Calories 147.3 calories, Carbohydrate 37.3 g, Fat 0.2 g, Fiber 0.4 g, Protein 0.6 g, Sodium 10.6 mg, Sugar 25.5 g
EGGNOG PUNCH FLOAT
Great tasty punch for holiday parties and more. Quick and easy, plus the best taste.
Provided by chef ryley
Categories Drinks Recipes Punch Recipes Non-Alcoholic Punch Recipes
Time 10m
Yield 24
Number Of Ingredients 4
Steps:
- Pour eggnog slowly into a large bowl or pitcher. Add ice cream, 1 tub at a time, stirring with a big spoon. Pour in lemon-lime soda. Sprinkle with cinnamon.
Nutrition Facts : Calories 294.2 calories, Carbohydrate 42.5 g, Cholesterol 74.2 mg, Fat 12.4 g, Fiber 0.4 g, Protein 5.2 g, SaturatedFat 7.5 g, Sodium 108.8 mg, Sugar 18.8 g
TRADITIONAL EGGNOG FOR THE HOLIDAY PUNCH BOWL
Thick, rich, creamy and oh-so-very-delicious! Serve this traditional eggnog in a large punch bowl for a stunning holiday presentation---and let the festivities begin! MERRY CHRISTMAS!!! Requires at least 2 hours chill time, and may be prepared up to 24 hours in advance. Makes 12 cups. Here is some interesting eggnog history I would like to share with you (information is adapted from various internet sources): Today Eggnog is synonymous with Christmas - there's even an Eggnog Day (24th December). However, some questions beg to be asked as to where this drink originated and how it got its name. History of Eggnog: Also known as an Egg Flip, the predecessor of today's eggnog is believed to have started life in England as early as the 8th Century. Originally a concoction made of milk mixed with alcohol, frequently beer and perhaps some spices, it was known as a posset and was initially taken for medicinal purposes but certainly by the 1550s, they had become a more fashionable drink amongst the upper classes with posset sets being a popular gift. It's possible that other parts of Europe were drinking possets too as Mary 1 of England was given a posset set from the Spanish Ambassador, though it's possible he just bought it when he arrived in England. By the 17th century, these milk "punches" had been transformed into celebratory beverages, often used to toast the health of friends and family albeit still mainly enjoyed by the more wealthy. One reason given for its popularity was the fact that there was no refrigeration so milk couldn't be kept for too long. By this time, alcohols such as Madeira, sherry and Brandy had replaced the original beer mixer, and eggs had been added, making an altogether more smooth rich drink. The drink crossed the Atlantic to the English colonies during the 18th century, and soon became a popular wintertime drink throughout Colonial America. Although dairy produce was plentiful, imported items such as wine and brandy were being heavily taxed (and thus very expensive), and so they started using rum from Carribean trading which was much more affordable. When the supply of rum to the newly-founded United States was reduced as a consequence of the American Revolutionary War, Americans turned to indigenous whiskey�and eventually bourbon in particular�as a substitute. Eggnog, in the 1800s was nearly always made in large quantities and nearly always used as a social drink. It was commonly served at holiday parties and it was noted by an English visitor in 1866, "Christmas is not properly observed unless you brew egg nogg for all comers; everybody calls on everybody else; and each call is celebrated by a solemn egg-nogging...It is made cold and is drunk cold and is to be commended." Of course, Christmas was not the only day upon which eggnog was popular. In Baltimore it was a tradition for young men to call upon all of their friends on New years day. At each of many homes the strapping fellows were offered a cup of eggnog, and so as they went they became more and more inebriated. It was quite a feat to actually finish one's rounds. Our first President, George Washington, was quite a fan of eggnog and devised his own recipe that included rye whiskey, rum and sherry. It was reputed to be a stiff drink that only the most courageous were willing to try. How Eggnog (often spelled egg nog) got its name: Although eggnog is often defined as �eggs inside a small cup", no-one knows for sure how the drink got its name. The "egg" bit is simple enough but the "nog" bit is a little more challenging. Taking its origins into account, here are three possibilities: 1) Nog was a 17th century English name for a strong beer. 2) Noggin was an old English name for a small, wooden, carved mug used to serve drinks at table in taverns (while drinks beside the fire were served in tankards). 3) Grog was the name 18th century sailors gave to a dilution of rum and water served aboard British Naval vessels to prevent drunkenness. It's probably a mixture of all three. Today forms of eggnog are also made in many other countries including Germany (Eierlikör), Spain (ponche), Holland (advocaat), Puerto Rico (coquito) and Mexico (Rompope). Modern eggnog typically consists of milk, sugar, nutmeg, and eggs. Frequently cream is substituted for some portion of the milk to make a much richer drink. Some eggnogs add gelatin. Toppings may include vanilla ice cream, meringue, or whipped cream. Today, whiskey, rum, brandy or cognac are often added. As you can see, eggnog is still a popular drink during the holidays, and its social character remains. It is hard to imagine a Christmas without a cup of the "nog" to spice up the atmosphere and lend merriment and joy to the proceedings.
Provided by BecR2400
Categories Punch Beverage
Time 30m
Yield 12 cups of eggnog, 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix egg yolks, granulated sugar and salt in a 4 quart saucepan.
- Gradually stir in half & half cooking over medium heat. Continue to cook and stir until mixture coats metal spoon, 10 to 15 minutes. Remove from heat.
- Place saucepan in cold water until custard is cool.
- Beat egg whites until foamy. Gradually stir in powdered sugar, beating until soft peaks form.
- In a large punch bowl gently stir together the custard, brandy or rum (or rum extract), cinnamon and nutmeg. Fold in beaten egg whites.
- Cover with plastic wrap, and refrigerate at least 2 hours, no longer than 24 hours.
- Cook time does not include chill time.
- Garnish with whipped cream and dust with additional nutmeg, if desired.
- Makes 12 cups.
Nutrition Facts : Calories 311.3, Fat 20.3, SaturatedFat 12.1, Cholesterol 130.2, Sodium 138.1, Carbohydrate 19.8, Fiber 0.1, Sugar 12.9, Protein 6.9
EGGNOG PUNCH
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
Provided by Taste of Home
Time 25m
Yield about 4 quarts.
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 453 calories, Fat 34g fat (21g saturated fat), Cholesterol 206mg cholesterol, Sodium 117mg sodium, Carbohydrate 30g carbohydrate (27g sugars, Fiber 0 fiber), Protein 7g protein.
PINEAPPLE CRANBERRY PUNCH
Combining refreshing pineapple flavor with the zing of cranberry juice is how I created an easy-to-fix sipper to take to holiday parties.
Provided by Taste of Home
Time 10m
Yield about 3-1/2 quarts.
Number Of Ingredients 4
Steps:
- Combine 2 cups cranberry juice and crushed pineapple. Pour into a 6-cup ring mold; freeze. Just before serving, combine pineapple juice and remaining cranberry juice in a punch bowl; stir in ginger ale. Add the ice ring.
Nutrition Facts :
PINEAPPLE PUNCH
Make and share this Pineapple Punch recipe from Food.com.
Provided by Anouska Evans
Categories Smoothies
Time 5m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- You will also need: 1 large jug with a cover.
- Simply put all ingredients in a large jug and mix well. Add ice cubes, mix again; place in fridge to keep cool and serve.
- If you do find it a bit sweet, add some water but that is really what the ice cubes are for as well as cooling it down faster.
- Always have the condensed milk at room temp as you will be able to work with it better.
- This always goes down well at barbeques or large parties; make sure you make enough as they always ask for more.
Nutrition Facts : Calories 283.1, Fat 8.3, SaturatedFat 5.2, Cholesterol 31.5, Sodium 117.8, Carbohydrate 45.5, Fiber 0.3, Sugar 37.7, Protein 7.7
PEPPERMINT EGGNOG PUNCH
With peppermint ice cream, this is almost more of a dessert than a beverage! -Marjorie Jane Watkins, Eugene, Oregon
Provided by Taste of Home
Time 15m
Yield 9 cups.
Number Of Ingredients 5
Steps:
- Set aside a few scoops of ice cream to use as a garnish. Place the remaining ice cream in a large punch bowl; stir in the eggnog and rum or extract if desired. Add carbonated water. Top with reserved ice cream scoops. Serve with candy canes if desired. Serve immediately.
Nutrition Facts : Calories 167 calories, Fat 7g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 53mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 3g protein.
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