Candy Cane Christmas Punch (Print version)

A creamy peppermint Christmas punch made with eggnog, club soda, peppermint ice cream, and candy cane rims.

# Ingredients:

For the punch

01 - 1 quart (950 ml) chilled eggnog

02 - 1 liter chilled club soda

03 - 1/2 gallon (1.9 L) peppermint or candy cane ice cream

04 - 1/2 cup (120 ml) peppermint schnapps, optional for an adult batch

For serving

05 - 1/3 cup finely crushed candy canes

06 - 2 tablespoons honey, corn syrup, or simple syrup for glass rims

07 - 8-12 mini candy canes for garnish

# Instructions:

01 - Refrigerate the eggnog, club soda, punch bowl, and glasses until very cold. This keeps the punch creamy and helps the fizz last longer.

02 - Brush a thin band of honey, corn syrup, or simple syrup around each glass rim. Dip into crushed candy canes and set aside for a few minutes.

03 - Pour the chilled eggnog into the punch bowl. Add peppermint schnapps now if using. Slowly pour in the club soda and stir gently.

04 - Scoop the peppermint ice cream over the top of the punch. Let it soften for 1 minute, then stir once or twice so creamy pink swirls remain visible.

05 - Ladle into the prepared glasses and add a mini candy cane to each serving. Serve immediately for the best texture and fizz.

# Good to know:

01 - Best served immediately after adding the ice cream.

02 - For a sweeter punch, swap club soda with lemon-lime soda.

03 - Nutrition estimate does not include optional peppermint schnapps.

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