Coffee Punch Recipe
Coffee Punch is essentially a crowd-sized affogato. Strong coffee is combined with milk, sweetened condensed milk, and ice cream (plus a little Kahlua and Bailey's if you want to make the boozy version). It is served in a punch bowl, and the ice cream keeps it cold while melting as it sits. This is the perfect drinkable dessert treat and best served at parties and holiday gatherings.
Servings: 12 servings
Ingredients
- 3 cups strong brewed coffee chilled
- 4 cups whole milk
- 2 cups chocolate milk
- 8 ounces sweetened condensed milk 2/3 of a can
- 1/2 cup Kahlua optional
- 1/2 cup Bailey's optional
- 1 quart vanilla ice cream scooped
- 1 quart chocolate chip or chocolate ice cream scooped
Instructions
- Brew 3 cups of strong coffee and refrigerate until cold.
- Assemble punch by adding coffee, milk, chocolate milk, sweetened condensed milk (and Kahlua and Bailey's if using) into a large punch bowl. Whisk until the sweetened condensed milk is dissolved and incorporated.
- Add in all the ice cream by either scooping it out or slicing it in the carton and slicing the ice cream into 3" cubes. Stir the ice cream into the punch and serve.
- The ice cream will keep the punch cold and continue to melt slowly as it sits a few hours. Keep leftovers in an airtight container in the fridge for up to 3 days.
Notes
Ice Cream Flavors - Use a variety of ice cream flavors, such as peppermint, mint chip, or eggnog, for a seasonal holiday flair. I still like to use one quart of vanilla + one special flavor.
Choose Good Coffee - and make sure to brew it nice and strong. For a 6-cup pot, I use 12 tablespoons of fresh coffee grinds. Kimbo coffee or Counter Culture are my favorites.
Leftovers keep so well. Don't worry that the ice cream has melted. Keep it covered tightly or store in a pitcher and it will be delicious to sip on for up to 3 days.