Recipe for Frothy Cappuccino Punch from the Cooking For A Crowd section.
Frothy Cappuccino PunchSource: verybestbaking.com 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 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 NESTL? TOLL HOUSE? Semi-Sweet Chocolate. Vary the width of your curls by using different sides of the chocolate bar.
We hope you enjoy your freshly made Frothy Cappuccino Punch. This recipe came from Cooking For A Crowd's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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