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    Punch: Frothy Cappucino Punch


    Source of Recipe


    www.verybestbaking.com

    List of Ingredients




    1 gallon double strength coffee, chilled
    3 cans (12 oz) evaporated milk, chilled -- divided
    1 cup sugar, divided
    1 teaspoon vanilla
    1 quart chocolate ice cream
    ground cinnamon, shaved chocolate

    Recipe



    POUR coffee into large punch bowl. Combine 2 1/4 cups evaporated milk, 1/2 cup sugar and vanilla extract in blender; blend until frothy. Add milk mixture to coffee. Repeat with remaining evaporated milk and sugar. Add scoops of ice cream to punch and top with chocolate curls. LADLE punch into cups; sprinkle with cinnamon.

    * Measure 2 rounded tablespoons of ground coffee to every 6 ounces of water. Vary measurements to suit your individual taste. HINT: To make chocolate curls, carefully draw a vegetable peeler across a bar of NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate. Vary the width of your curls by using different sides of the chocolate bar.

 

 

 

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