By combining coffee and ice cream, this beverage packs a punch of flavor into every sip.
Break out the crystal punch bowl you received as a wedding present. Or feel free to serve this delicious punch out of a gallon-sized pitcher. Either way, your Thanksgiving guests will be raising their glasses to you for more.
Quick tip: Look for a half-gallon of ice cream including half chocolate and half vanilla. That's easier to locate than one-quart containers of ice cream.
Preparation Time: 20 minutes
Refrigeration Time: 2 hours
(Note: Assemble the punch 15 minutes before serving to allow for the ice cream to melt into the punch.)
1/2 c. sugar
1/3 c. instant coffee granules
1 c. boiling water
2 qt. milk
1 qt. vanilla ice cream
1 qt. chocolate ice cream
In a small, heat-resistant, bowl, mix sugar and coffee granules. Add the boiling water and stir until sugar and coffee granules are dissolved. Cover and place in refrigerator until fully chilled, about two hours.
About 15 minutes before serving, pour the coffee mixture into your punch bowl or pitcher. Add the milk and scoops of ice cream. Continue stirring until the ice cream melts into the punch.
- Use decaffeinated coffee granules to make decaffeinated punch.
- Substitute vanilla peppermint ice cream for the vanilla ice cream for a peppermint mocha punch.
- Substitute pumpkin ice cream for the vanilla ice cream for a pumpkin spice latte punch.
- Substitute caramel swirl ice cream for the vanilla ice cream for a caramel macchiato punch.
What other flavors of Coffee Punch have you tried? Share in the comments below!