COFFEE PUNCH
Source of Recipe
THE TIMES-PICAYUNE
List of Ingredients
- 10 CUPS FRESHLY BREWED STRONG COFFEE
- 1 CUP SUGAR (OR EQUIVALENT SUGAR SUBSTITUTE)
- 2 TBLS PURE VANILLA EXTRACT
- 1/2 GALLON VANILLA ICE CREAM
- 1 QUART CHOCOLATE ICE CREAM
- 2 QUARTS HALF AND HALF
- 1/2 GALLON MILE
- 1 - 12 OUNCE CONTAINER COOL WHIP
Instructions
- TO THE FRESHLY BREWED COFFEE, ADD SUGAR AND VANILLA, STIRRING UNTIL SUGAR DISSOLVES. COVER AND REFRIGERATE UNTIL VERY COLD.
- ABOUT 30 MINUTES BEFORE SERVING, REMOVE ICE CREAMS FROM FREEZER TO SOFTEN SLIGHTLY.
- FIFTEEN MINUTES BEFORE SERVING, PLACE CHILLED COFFEE IN A LARGE PUNCH BOW. ADD HALF AND HALF AND MILK TO BOW, STIRRING LIGHTLY. ADD SMALL SCOOPS OF BOTH ICE CREAMS, USING ALL. ADD DOLLOPS OF COOL WHIP, MIXING IN SLIGHTLY.
- SERVE IMMEDIATELY. PUNCH WILL HOLD UP A GOOD HOUR IN THE PUNCH BOWL AT ROOM TEMPERATURE; DON'T ADD ICE.
|
|