Coffee lovers will delight in this yummy beverage that tastes like a chilled cappuccino. Shirley Glaab of Hattiesburg, Mississippi adds chocolate ice cream to make it rich and creamy.
- 4 cups brewed coffee
- 1/4 cup sugar
- 4 cups milk
- 4 cups chocolate ice cream, softened
- In a container, combine coffee and sugar; stir until sugar is dissolved. Refrigerate for 2 hours. Just before serving, pour into a punch bowl. Add milk; mix well. Top with scoops of ice cream and stir well. Yield: about 3 quarts.
Originally published as Mocha Punch in Quick Cooking December 2000, p8
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