Recipe: Frothy Cappuccino Punch (serves 50)

FROTHY CAPPUCCINO PUNCH
Servings: 50

1 gallon freshly brewed double-strength coffee*, chilled
4 1/2 cups Nestle Carnation Evaporated Milk (three 12-fluid-ounce cans) chilled, divided use
1 cup granulated sugar, divided use
1 tsp vanilla extract
1 quart chocolate ice cream
TO GARNISH:
Nestle Toll House Semi-Sweet Chocolate Baking Bar (for chocolate curls**)
Ground cinnamon (optional)

Vary measurements to suit your individual taste.

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.

TO SERVE:
Ladle punch into cups; sprinkle with cinnamon.

*Measure 2 rounded tablespoons of ground coffee to every 6 ounces of water.

TO MAKE CHOCOLATE CURLS:
Carefully draw a vegetable peeler across a bar of NESTLE TOLL HOUSE Semi-Sweet Chocolate. Vary the width of your curls by using different sides of the chocolate bar.

Source: Nestle Carnation Milk