If you haven’t tried a cold coffee punch for a bridal shower or wedding reception, you and your guests have no idea what you are missing. Coffee punches debuted on our local shower scene several years ago and ever since they have been a very popular beverage choice. I once prepared enough coffee punch to serve 300 guests an 8 ounce glass (there were other beverages available as well) and within 15 minutes, every drop had been consumed by guests who had never tasted it before and went nuts for it. A dozen of them stood around the kitchen doors hoping more would materialize. It was that good.
Coffee Punch Recipe #1
Doubling the recipe makes 64 8-ounce servings.
|Ingredients for Syrup Base
|Instant Coffee||1 1/2 cups||2 cups||2 3/4 cups|
|Water||1 1/2 cups||2 cups||2 3/4 cups|
|Sugar||1 1/2 cups||2 cups||2 3/4 cups|
1. Heat water on medium heat. Add coffee and sugar. Stir until dissolved. Do not boil or burn!
2. Cool and refrigerate till chilled. This is the syrup base.
3. To syrup base add:
|Syrup Base||2 cups||3 cups||4 cups|
|Milk||1 gallon||1 1/2 gallons||2 gallons|
|Half & Half or Whipping Cream||2 quarts||3 quarts||4 quarts|
|Vanilla Ice Cream||2 quarts||3 quarts||4 quarts|
1. Stir together syrup base, milk, and cream. Soften ice cream and scoop into milk mixture.
Coffee Punch #2
This is another variation which I got from recipezaar.com (5 star rating). Makes 1 1/4 gallons, serves 30.
2 quarts strong brewed coffee, cooled
2 cups milk
1/2 cup sugar
1 tablespoon vanilla
1/2 gallon vanilla ice cream, softened
whipped cream (optional)
Combine coffee, milk, sugar and vanilla and stir well. Pour into a pitcher with lid or cleaned out milk jug and place in refrigerator. Chill thoroughly.
Place softened ice cream in punch bowl. Pour coffee mixture over ice cream; stir gently. Top with dollops of whipped cream although I found that this may be overkill combined with a very good quality ice cream.