Recipe: Coffee Punch

Here are some versions...

COFFEE PUNCH

1/3 c. instant coffee
1/2 c. sugar
5 c. milk
1 tsp. vanilla
1 pt. vanilla or coffee ice
cream
1 container Cool Whip
nutmeg

Mix coffee, sugar, milk and vanilla together and chill.
At serving time, place scoops of ice cream in bottom of punch
bowl and pour milk mixture over. Place mounds of the whipping
cream (Cool Whip) on top and sprinkle with nutmeg. This is
especially nice at a brunch or an office gathering.

COFFEE PUNCH

30 c. coffee, chilled
1/2 gal. vanilla ice cream
1 (8 or 9 oz.) carton Cool
Whip
1/2 c. sugar
1 (16 oz.) bottle Coke or
Pepsi

Thirty minutes before serving, take half of the ice
cream, cut in fourths, rub in punch bowl and allow to melt.
When ready to serve, add the other half of the ice cream along
with remaining ingredients. Serves 35 to 40.

SIMPLE COFFEE PUNCH

1 gal. strong chilled coffee
2 qt. coffee or chocolate ice
cream
4 tsp. vanilla
1 qt. whipping cream
1/4 c. sugar

Put chilled coffee in punch bowl and stir in melting ice
cream and vanilla. Whip cream, add sugar and fold into punch
just before serving. Serves 30 to 35.

SOUTH AMERICAN COFFEE PUNCH

8 cinnamon sticks
1 gal. hot strong coffee
1 qt. whipped cream
4 tsp. vanilla
2 qt. coffee ice cream
1/4 c. sugar

Add cinnamon sticks to hot coffee. When cool, remove
cinnamon. Add whipped cream, vanilla, ice cream and sugar.
Float more whipped cream on top. Serve from punch bowl into
tall iced glasses, partially filled with finely chopped ice.
Serves 30.

COFFEE PUNCH PARISIENNE

3 c. regular strength coffee
2 c. apple juice
1 c. apricot brandy
1/4 tsp. ground ginger
2 bottles (7 oz. each) ginger
ale

Combine coffee, apple juice, brandy and ginger in a
large saucepan. Heat slowly just to simmering; remove from
heat. Stir in ginger ale. Ladle into heated small mugs or
punch cups. Serve warm. Makes 16 punch cup servings.