Ring in the New Year with this delicious but easy-to-prepare punch. The recipe is super simple and you can modify it to suit your taste. Want the kids to enjoy it but not bounce off the walls? Use decaf instant coffee instead. Want to make something the adults will enjoy? Add your favorite potent potable. Want a more intense coffee flavor? Increase the amount of instant coffee or use espresso powder instead.
You can switch up the ice cream flavors, but stick with smooth ice creams that don’t have chunks of cookies, nuts, etc. in them. You can make the syrup concentrate several days in advance and store it in a mason jar in the fridge. When the punch bowl gets low, you can quickly refill it with a new batch.
You can put this punch together right before your party begins and the ice cream will slowly melt, keeping your punch cold and adding to the creaminess.
Creamy Coffee Punch
On the stove, place 1/4 cup instant coffee, 2 cups white sugar, and 1 cup of water in a saucepan. Heat and stir until the sugar is completely dissolved, but don’t bring it to boiling. Take off the heat and let the coffee syrup cool. Store and chill in a sealed jar in the refrigerator until ready to use.
In a large punch bowl, combine the chilled coffee syrup concentrate with 1 gallon of whole milk. Once it’s stirred together, take a half gallon each of vanilla and chocolate ice cream and add by scoops to the punch. Gently stir and it’s ready to serve. If your punch bowl is a little small like mine, do half the syrup with a half gallon of milk, and use half of the ice cream at a time.
