Mocha Party Punch

Yields: about 5 quarts, or 20 punch cup servings

The coffee flavor in this punch is mild but obvious and it intensifies the chocolate flavor. I certainly recommend using it, but if you're serving this to children or you do not like the flavor of coffee, you may omit the instant coffee granules. If you  have instant chocolate milk mix or powdered hot cocoa mix, then you may use it in place of the freeze dried coffee.

1 1/2 quarts water
3/4 cup/255 g prepared chocolate syrup
1/2 cup/65 g powdered vanilla coffee creamer
1/2 cup/100 g granulated sugar
2 tablespoons light brown sugar
4 tablespoons instant coffee granules
1/2 gallon vanilla ice cream
1/2 gallon chocolate ice cream
2 cups whipped topping, or whipped cream
Chocolate curls or shavings for garnish

In a large saucepan, bring the water to a boil. Remove from the heat. Add the chocolate syrup, creamer, sugars and instant coffee granules. Stir until well dissolved. Cover and refrigerate until cold, about 3 hours, or overnight (preferred).

20 minutes before serving, pour the chilled chocolate punch into a punch bowl. With a large ice cream scoop, place dollops of ice cream on top of the punch; stir briefly and let stand until the ice cream spreads and covers the surface of the punch. Heap the whipped topping in the center of the punch and garnish with chocolate curls or shavings. 
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