- 3-1/2 quarts water
- 2-1/3 cups sugar
- 3/4 cup instant coffee granules
- 1/2 cup chocolate syrup
- 1 gallon vanilla ice cream
- 1 pint coffee ice cream
- In a 6-qt. stockpot, bring water to a boil. Remove from heat. Stir in sugar, coffee and chocolate syrup until sugar is dissolved. Cool to room temperature. Transfer to four half-gallon containers. Refrigerate, covered, 4 hours or overnight.
- Just before serving, pour coffee mixture into a punch bowl. Add scoops of vanilla and coffee ice cream; stir until partially melted. Yield: 32 servings (1 cup each).
Originally published as Cappuccino Punch in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p34
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