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Frothy Cappuccino Punch recipe

Frothy Cappuccino Punch.

Serve this for breakfast when you havefamily and friends over for a holiday brunch, or enjoy it duringa quiet winter evening by the fire!

Recipe: Frothy CappuccinoPunch

1 gallon freshly brewed, double-strengthcoffee*, chilled
3 (12-ounce) cans NESTL ® CARNATION® EvaporatedMilk, chilled – divided use
1 cup granulated sugar (optional) – divided use
1 teaspoon vanilla extract
1 quart chocolate ice cream
1 (2-ounce) NESTL ® TOLL HOUSE® Semi-Sweet ChocolateBaking Bar
1/4 teaspoon ground cinnamon, (optional)

  • Pour coffee into large punch bowl. Combine2 1/4 cups evaporated milk, <1/2 cup sugar and vanilla extractin blender; blend until frothy. Add milk mixture to coffee. Repeatwith remaining evaporated milk and sugar. Add scoops of ice creamto punch and top with chocolate curls.
  • Ladle punch into cups; sprinkle with cinnamon.* Measure 2 rounded tablespoons of ground coffee to every 6-ouncesof water. Vary measurements to suit your individual taste.

    Makes 50 servings. (Recipe can be reducedas needed.)

    Hint: To make chocolate curls, carefullydraw a vegetable peeler across a bar of NESTL ® TOLLHOUSE® Semi-Sweet Chocolate. Vary the width of your curlsby using different sides of the chocolate bar.

    Recipe and photograph are the propertyof Nestl ® and Meals.com, used with permission.


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