Frothy Cappuccino Punch

Serve this for breakfast when you have family and friends over for a holiday brunch, or enjoy it during a quiet winter evening by the fire.

Recipe Ingredients:

1 gallon freshly brewed, double-strength coffee*, chilled
3 (12-ounce) cans NESTLÉ® CARNATION® Evaporated Milk, chilled - divided use
1 cup granulated sugar - divided use
1 teaspoon vanilla extract
1 quart chocolate ice cream
1 (2-ounce) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bar
1/4 teaspoon ground cinnamon, (optional)

Cooking Directions:

1. Pour coffee into large punch bowl.
2. Combine 2 1/4 cups evaporated milk, 1/2 cup sugar and vanilla extract in blender; blend until frothy.
3. Add milk mixture to coffee.
4. Repeat with remaining evaporated milk and sugar.
5. Add scoops of ice cream to punch and top with chocolate curls.
   
6. Ladle punch into cups; sprinkle with cinnamon.

Makes 50 (1/2 cup) servings. (Recipe can be reduced as needed.)

*Measure 2 rounded tablespoons of ground coffee to every 6-ounces of water. Vary measurements to suit your individual taste.

Tip: To make chocolate curls, carefully draw a vegetable peeler across a bar of NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate. Vary the width of your curls by using different sides of the chocolate bar.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.