Time 5m Number Of Ingredients 5 Steps:
Mix together Milk and Chocolate Syrup in large mixing bowl, then stir in coffee. Pour mixture into large Punch bowl Place scoops of Coffee Ice Cream and Vanilla Ice Cream into Punch Bowl. Pour finished punch into Mason Jar Mugs to serve, and ENJOY!
Time 15m Yield 13 servings (2-1/2 quarts). Number Of Ingredients 5 Steps:
In a large container, combine the coffee, milk and sugar; stir until sugar is dissolved. Spoon ice cream into a punch bowl; pour coffee mixture over the top. Sprinkle with cinnamon. Serve immediately.
Time 20m Number Of Ingredients 5 Steps:
Brew 2 cups of coffee using your favorite brewing method. Cold brew is the easiest method, but drip machines, Keurigs, and large pour-overs like the Chemex also work well! Let the coffee cool. You can let it sit on the counter or put it in the refrigerator for faster cooling. In your mixing bowl, combine the milk, sugar, and vanilla. Whisk until the sugar is fully dissolved. Scoop the ice cream into a large punch bowl. Then add the coffee and milk mixture. Stir to combine. Serve immediately! We like to garnish coffee punch with fresh mint leaves, cinnamon, or cocoa powder.
Time 40m Yield 20 Number Of Ingredients 6 Steps:
Stir boiling water, sugar, and instant coffee together in a bowl until dissolved; cool in refrigerator, 30 minutes to overnight. Pour coffee mixture into a punch bowl; add milk, vanilla ice cream, and chocolate ice cream. Stir until ice cream begins to melt.
Time 5m Yield 8 to 10 servings Number Of Ingredients 7 Steps:
Put the milk, half and half, sugar, vanilla, bourbon, coffee and nutmeg in a blender with 2 cups of ice and blend on high speed until slushy (work in batches if necessary). Serve in chilled glass mugs or tall glasses.
Time 10m Yield 8 to 10 servings Number Of Ingredients 10 Steps:
Put 4 cups warm water in large mixing bowl. Whisk in the instant espresso powder and sugar; stir to combine and dissolve. Pour in the milk, chocolate syrup, whiskey-flavored liqueur, chocolate liqueur and coffee liqueur and stir to combine. Pour the mixture into a punch bowl and sprinkle with the cocoa powder and grated nutmeg. Scoop some vanilla ice cream into each cup and pour the coffee punch over it.
Time 10m Yield 24 servings. Number Of Ingredients 6 Steps:
In a pitcher, combine coffee and sugar, stirring to dissolve sugar. Refrigerate, covered, until cold, about 45 minutes., Stir liqueur into coffee. Just before serving, spoon ice cream into a punch bowl. Stir in coffee mixture. If desired, serve with toppings.
Time 4h10m Yield 18 Number Of Ingredients 4 Steps:
Mix cream, coffee, sugar, and vanilla extract together in a freezer-safe container. Cover container and freeze until coffee mixture is solid, at least 3 hours. Remove container from freezer and defrost in room temperature for 1 hour. Break coffee mixture apart with a fork creating a slush-like consistency. Transfer to a punch bowl or large pitcher.
Time 1h40m Yield Makes 5 3/4 cups Number Of Ingredients 6 Steps:
Combine coffee-chicory blend, milks, and liqueur, and stir to combine well. Refrigerate until well chilled, at least 1 1/2 hours. Serve over ice, garnished with orange twists.
Time 10m Yield 20 serving(s) Number Of Ingredients 5 Steps:
Combine first 3 ingredients in a punch bowl and stir until ice cream melts. Garnish with dollops of whipped cream and sprinkle with nutmeg, if desired.
More about “coffee punch recipes”
Time 15m Yield 3 1/2 quarts, 18-20 serving(s) Number Of Ingredients 7 Steps:
Leave ice cream out of the freezer until well softened. Combine milk, coffee, vanilla and sugar. Blend well. Whip cream until thick. Place softened ice cream in a punch bowl. Pour in coffee mixture. Top with whipped cream and dust with nutmeg.
