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Recipe compliments of www.ITISAKEEPER.com
Southern Coffee Punch
This traditional Southern Coffee Punch recipe is always a party crowd-pleaser. It’s full of coffee flavor but served cold with ice cream.
Equipment
- Punch Bowl
Ingredients
- 2 cups boiling water
- 2 ounces instant coffee granules
- 1 cup sugar
- ½ gallon vanilla ice cream
- ½ gallon chocolate ice cream
- 1 gallon whole milk
- 4 ounces whipped topping, thawed
- 15 Cookies, crushed
Optional:
- 1 cup chocolate liqueur
- 1 cup Rumchata
Instructions
- 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. Add to a punch bowl and stir in the gallon of milk.
- Add in chocolate liqueur and Rumchata (optional). Stir to combine.
- Top with the vanilla and chocolate ice cream and whipped topping.
- Top with crushed Loacker wafers right before serving.
- Serve cold.
Christina's Notes
- Cool: 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.
- Alcohol: I added chocolate liqueur and Rumchata to my punch, but you can easily substitute your favorite liqueur – Bailey’s irish cream would be good as would whiskey or dark rum or kahlua. Also, you can make an a liquer free version if you wish.
- Flavored Coffee: 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.
- Strong Coffee: You can use instant coffee, espresso, brewed coffee instead or even a cold brew coffee concentrate from the store. Even use a coffee ice cream.