This Coffee Punch recipe is one of my favorite southern inspired recipes.
This Coffee Punch recipe is always a party crowd pleaser. It’s full of coffee flavor but served cold with ice cream.
I participated in this event on behalf of Wendy’s Bloggers. I received Loacker products to facilitate my post, but the recipe, opinions, photos and creative content are my own.
I’ve mentioned several times that I think I was born on the wrong side of the Mason Dixon line. I’ve always thought that I should have been southern.
I’m fascinated by all things southern — the culture, the history, the food. Especially, the food.
The first time I heard about cold Coffee Punch, a friend was telling me about Southern wedding traditions. Apparently, this deliciousness is served at Southern bridal showers.
As soon as I heard about Coffee Punch, I knew I had to make it. I tried several recipes and finally landed on a hybrid of all of the recipes I tried. This version is definitely the best Coffee Punch recipe – in my humble Yankee opinion.
As the name implies, it starts with a big batch of coffee. I found that instant coffee worked just as well as brewed coffee.
Next, you add the basic milk and sugar. Then you start adding the deliciousness — ice cream! Lots of ice cream and whipped topping. I found quite a few recipes that didn’t call for whipped topping but I found that I liked the creaminess that it added to the Coffee Punch recipe. You can omit it if it’s not your thing.
This non-alcoholic version is great by itself, or you can also take the cold Coffee Punch up a few notches by adding chocolate liqueur and Rumchata.
We recently had a little get together and I made this Coffee Punch recipe. I served it with Loacker Gran Pasticceria Creme Noisette.
These delicious Italian treats have layers of wafers and hazlenut creme with finely chopped hazlenuts that are dipped in creamy chocolate. You can get either milk chocolate or dark chocolate varieties.
These are seriously decadent! And, they go perfectly with this Coffee Punch – I crumbled up some of these wafers and sprinkled them on top of everyone’s Coffee Punch when I served it. I also set out a few dishes of them on my buffet and let everyone help themselves.
I don’t know what was a bigger hit at the party – the Coffee Punch or the Loacker! Both got rave reviews.
Loacker products are made in Italy of the finest products. It’s a family owned business that’s been around for 90 years. They carefully craft their products using only the finest, all natural ingredients.
Loacker has a wide variety of sweet treats. Visit Loacker to learn more about all of their products and for other great Loacker-inspired recipes. Stay connected with LoackerUSA on Facebook, Twitter, Pinterest, and Instagram. And be sure to enroll in Loacker’s Insider Loyalty Program to start earning free Loacker treats today!
Tips for Making this Coffee Punch Recipe
- While the recipe says to let the coffee cool for 30 minutes, I found it best to let it sit in the fridge overnight. I liked how the flavor intensified overnight.
- I added chocolate liqueur and Rumchata to my punch, but you can easily substitute your favorite liqueur – Bailey’s would be good as would whiskey or dark rum.
- If you want to make a flavored coffee punch, you can add a flavored coffee creamer in place of the milk. Just be sure to adjust the sugar so it’s not too sweet.
Items You Need to Make This Recipe
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- 2 cups boiling water
- 2 oz instant coffee granules
- 1 cup sugar
- 1/2 gallon vanilla ice cream
- 1/2 gallon chocolate ice cream
- 1 gallon whole milk
- 4 oz whipped topping - thawed
- 1 package Loacker Creme Noisette - crushed
- 1 cup chocolate liqueur
- 1 cup Rumchata
- Add boiling water to a large bowl.
- Stir in coffee granules and sugar until dissolved.
- Allow to cool for at least 30 minutes or overnight.
- Stir in vanilla and chocolate ice cream and whipped topping.
- Add in chocolate liqueur and Rumchata (optional).
- Top with crushed Loacker wafers right before serving.
- Serve cold.
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.