Cooking for a Crowd Recipes
Frothy Cappuccino Punch
Ingredients
- 1 gallon double strength coffee, chilled
- 3 (12 ounce) cans evaporated milk, chilled, divided
- 1 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 1 quart chocolate ice cream
- Ground cinnamon
- Shaved chocolate
Instructions
- 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.
Notes
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.
Attribution
Recipe and photo used with permission from: VeryBestBaking.com