White Christmas Punch
Creamy white punch made with White Rum, 7-Up, Cream of Coconut and Vanilla Ice Cream. Served in a punch bowl and garnished with cranberries it is the perfect drink for your holiday party - it looks beautiful and festive and taste even better!
Equipment
- 1 Ladle
- 1 Bundt Pan or Jello Mold Optional
Ingredients
- 1/2 Cup Sugar
- 1/4 Cup Hot Water
- 6 TB Evaporated Milk
- 1 Tsp Almond Extract
- 1/2 Gallon Vanilla Ice Cream
- 1 Can Cream of Coconut
- 1/2 Liter Lemon Lime Soda Add more to taste
- 1 Cup White Rum
Garnish For Punch Bowl
- 2 TB White Corn Syrup
- 1/2 Cup Shredded Coconut
Garnish For Ice Ring
- 2 Cups Fresh Cranberries
- 6 Sprigs Rosemary Optional
- 1/2 Liter Lemon Lime Soda Only fill your bundt pan 1/3 of the way so it's not too large
Instructions
- Add sugar and water to small pan
- Heat stirring occasionally until sugar dissolves
- Set aside to cool
- Add milk, extract, can of coconut cream and one cup rum and stir
- Pour in punch bowl
- Add ice cream scoops to punch and mash with a potato masher
- Slowly add soda stirring mixture gently
- Garnish if desired
Ice Ring Garnish
- Fill bundt pan generously with cranberries and rosemary sprigs
- Fill not quite half way with water or lemon lime soda - if using soda there should be the perfect amount to use some for the ring and the rest in the punch
- Place in freezer and make sure the sprigs of rosemary and cranberries are evenly distributed around the ring so it's pretty when it freezes
- Make way ahead of time or as late as the night before
- Set frozen pan on counter for a few minutes to loosen or dip in bath of hot water
- Place in punch and serve
Punch Bowl Garnish (Optional)
- Paint the top edge of your punch bowl with corn syrup
- Push small amounts of shredded coconut all around the rim
- Clean up syrup drippings and remove any fallen coconut from bowl
Tried this recipe?Let us know how it was!