Frothy Cappuccino Punch

Ingredients:

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)

Procedures:

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®