Heat 1 cup of the water to boiling; dissolve instant coffee in water.
Stir in remaining water, dry milk, sugar and salt. Refrigerate until chilled 3 to 4 hours.
Place softened ice cream in punch bowl.
Pour chilled coffee mixture on ice cream.
Swirl ice cream throughout coffee mixture.
Beat whipping cream in chilled mixing bowl until very soft peaks from.
Top chocolate mocha punch with mounds of whipped cream.
Sprinkle nutmeg over the mounds of whipped cream.
Warm 1
cup
chocolate milk;
stir in coffee and almond extract.
Blend
well with remaining chocolate milk.
In punch bowl place
1/2
gallon
of vanilla ice cream.
Pour milk over ice cream.
Cover with scoops of remaining ice cream.
Garnish with dollops
of
whipped
topping
and sprinkle with nutmeg. Yields 2 gallons.
Mix coffee, half of ice cream, almond, dash of salt and sugar. Fold in rest of ice cream and whipped cream.
Combine the first four ingredients in a large pitcher; cover and chil.
Pour chilled mixture into a large punch bowl.
Scoop chocolate and coffee ice creams into punch; stir gently.
Sprinkle with chocolate shavings.
You can also substitute 5 cups of coffe for the Kulua.
lmonds and the tablespoon of coffee.
Beat the whites to
Stir hot water, sugar, and instant coffee together in a bowl until sugar and coffee are dissolved. Add milk, chocolate syrup, and vanilla extract; mix well. Chill in refrigerator, 8 hours to overnight. Stir ice cream into punch before serving.
1.Bring water to a boil in a large saucepan; remove from heat and stir in chocolate drink mix, sugar, and coffee granules. Cover and refrigerate for 4 hour or overnight.
2.Pour chocolate mixture in a large punch bowl about 30 minutes before serving. Scoop vanilla and chocolate ice cream into the bowl, stirring until partially melted. Garnish with dollops of whipped topping and shaved milk chocolate.
*note. The author said that you could also use espresso granules if you like a stronger coffee flavor.
hen cooled, frost with mocha frosting (recipe below).
Makes about 18
Dissolve coffee, sugar and chocolate syrup in hot water.
Add cold water and refrigerate overnight.
Pur into punch bowl and add milk and mashed up ice cream.
Serves 75 to 100.
Bring water to a boil in a large saucepan; remove from heat and stir in chocolate drink mix, sugar, and coffee granules. Cover and refrigerate for 4 hour or overnight.
Pour chocolate mixture in a large punch bowl about 30 minutes before serving. Scoop vanilla and chocolate ice cream into the bowl, stirring until partially melted. Garnish with dollops of whipped topping and shaved milk chocolate.
In a large container, combine coffee and sugar.
Stir until dissolved.
Refrigerate for 2 hours.
Immediately before serving, pour into a punch bowl.
Add milk and mix well.
Top with scoops of ice cream and stir well.
Yield:
3 quarts.
In large pan bring water and sugar almost to a boil, stirring until sugar is completely dissolved.
Add instant coffee, stir and cover.
Let steep until cool.
Add milk and chocolate syrup.
Pour into punch bowl.
Add the ice cream in small scoops and serve.
Make the coffee and syrup in advance and have cold.
Mix all liquid ingredients in punch bowl.
Spoon ice cream on top.
Serve immediately.
Serves 20.
Mix together chocolate syrup, instant coffee, sugar and water in top of double boiler.
Place over low heat and cook, stirring constantly until well blended.
Remove from heat; stir in milk; chill.
Pour into punch bowl.
Spoon in ice cream; stir until partially melted.
Just before serving, pour in carbonated water. Spoon whipped cream or Cool Whip over the top.
Yields about 36 (1/2 cup) servings.
In a large saucepan, bring the water to a boil; then remove from the heat.
Add the drink mix, sugar, and coffee; stir until dissolved.
Cover and refrigerate for 4 hours or overnight.
About 30 minutes before serving, pour into a punch bowl. Add the ice cream by scoopfuls; stir until partially melted. Garnish with dollops of whipped cream.
Dissolve sugar in water, stir, and simmer on low flame for 2 minutes.
Add in sweetened condensed milk, stir, and bring to a boil.
Meanwhile, put the cocoa powder, coffee and cappucino powder in your coffee mug.
Pour the milk-water-sugar mixture over these dry ingredients.
Stir vigorously until combined.
Keep aside for 10 minutes to allow it to'cream' together.
Sit back, log onto Zaar, and sip sip sip, my very own magical cocoa1-coffee-mocha mix!
I won't say,\"Burn your lips and think of me\", I'm sweeter now, ain't I.
Dissolve coffee in water in a large bowl.
Add milk, chocolate syrup and ice cream.
Stir until blended.
Chill.
Just before serving, stir in club soda.
Makes about 5 quarts or 20 servings.
In a large saucepan, bring water to a boil.
Remove from heat.
Add drink mix, sugar and coffee; stir until dissolved. Cover and refrigerate for 4 hours or overnight.
Combine water and instant coffee granules, blending well. Stir in chocolate and sugar; mix well and chill.
Add ice cream and milk to chocolate mixture just before serving, blending well with a wire whisk.
Garnish with whipped cream and grated chocolate.
Serve immediately.
**Simple syrup (one cup water and one cup sugar boiled together).