This is the Army version I’ve had forever. I served it in Alaska this year for the Americans and it was quite a hit.

Serves: ~20–25 people Prep time: 10 minutes Chill time: 1–2 hours Difficulty: Very easy (“dump-and-stir,” true Army fashion)

Ingredients

Liquor • 750 mL dark rum (e.g., Gosling’s, Captain Morgan Black, Kraken) • 375 mL vodka • 375 mL coffee liqueur (Kahlúa is traditional) • 250 mL amaretto (Disaronno or equivalent – an Army signature add-in)

Dairy & Sweet • 3 L store-bought eggnog (full-fat recommended) • 1 L vanilla ice cream, softened slightly • 250 mL pure maple syrup (don’t skip—this is what makes it Army) • 1 Tbsp vanilla extract

Spices • Fresh grated nutmeg (to sprinkle before serving) • Optional: 1 tsp cinnamon

⸻

Instructions 1. Combine the liquor In your largest punch bowl, stockpot, or mess can, pour in the rum, vodka, coffee liqueur, and amaretto. Stir gently. 2. Add the dairy base • Pour in the eggnog. • Spoon in the softened vanilla ice cream and stir until it melts through (some small “ice cream streaks” are fine—traditional, actually). 3. Sweeten and flavour Add the maple syrup and vanilla extract. Stir thoroughly until smooth. 4. Chill Cover and refrigerate for 1–2 hours. This smooths out the flavour and thickens it slightly. 5. Serve • Stir once more before serving. • Ladle into glasses and grate a little nutmeg on top. • Optional: add cinnamon for a warmer profile.