Wednesday, July 18, 2007

Frothy Cappuccino Punch

1 gal freshly brewed,double-strength coffee*, chilled
4 1/2 cups (three 12-fluid-ounce cans) NESTLÉ® CARNATION® Evaporated Milk, chilled, divided
1 cup granulated sugar, divided
1 tsp vanilla extract
1 quart chocolate ice cream

NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bar

Ground cinnamon (optional)

1 POUR coffee into large punch bowl.
2 Combine 2 1/4 cups evaporated milk, 1/2 cup sugar and vanilla extract in blender; blend until frothy.
3 Add milk mixture to coffee.
4 Repeat with remaining evaporated milk and sugar.
5 Add scoops of ice cream to punch and top with chocolate curls.
6 LADLE punch into cups; sprinkle with cinnamon.
7 * Measure 2 rounded tablespoons of ground coffee to every 6 ounces of water.
8 Vary measurements to suit your individual taste.
9 HINT: To make chocolate curls, carefully draw a vegetable peeler across a bar of NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate.
10 Vary the width of your curls by using different sides of the chocolate bar.
11 Skill Level: Easy

Courtesy of Nestle® Carnation®

1 comment:

Ashley said...

that looks amazingly good.