Coffee Punch
Coffee punch built from a frozen coffee ice ring, espresso milk, and melting chocolate and vanilla ice cream for a party-sized dessert drink.
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- 6 tbsp instant espresso granules (such as Starbucks), divided
- 3 cups boiling water, divided
- 1/2 cup coffee liqueur (such as Kahlúa), optional
- 6 1/4 cups whole milk, divided
- 1 cup granulated sugar
- Chocolate syrup, for garnish
- 1 pt. chocolate ice cream, cut crosswise into 6 to 8 slices
- 1 pt. vanilla ice cream, cut crosswise into 6 to 8 slices
- Bittersweet chocolate shavings, for garnish
- 1Dissolve espresso — Whisk together 2 tbsp of the instant espresso granules and 2 cups of the boiling water in a bowl until coffee is dissolved. Let cool for 1 hour. Stir in liqueur, if desired, and 1/4 cup of the milk. Pour into a 12-cup Bundt pan, and freeze until frozen, at least 6 hours or up to 12 hours.
- 2Unmold ice ring — Remove Bundt pan from freezer, and run outside of pan under warm water to unmold ice ring from pan. Place ice ring on a freezer-safe plate, and place in freezer.
- 3Mix coffee milk — Whisk together sugar and remaining 1 cup boiling water and 4 tbsp instant espresso in a large bowl until sugar dissolves, about 1 minute. Stir in remaining 6 cups milk until combined.
- 4Assemble punch — Drizzle chocolate syrup all around the inside of 5-qt. punch bowl (or larger). Add milk mixture and ice cream slices to bowl. Stir carefully until ice cream is just melted. Add ice ring to bowl, and garnish with chocolate shavings.
- Servings not found in the source — set to 4.