Great for a fancy brunch or a summer holiday party. Best
if coffee syrup is made the day before, or made ahead and
frozen.
Coffee Ice Rings:
1 (2 ounce) jar instant coffee
granules
1 quart boiling water
1 cup sugar
4 cups
ice
Punch:
1 (4 ounce) jar instant coffee granules
1
quart boiling water
4 cups sugar
1 tablespoon vanilla
extract
3 gallons milk, part half and half
1 gallon
vanilla ice cream
1 gallon dark chocolate or fudge ripple
ice cream
OR use 2 gallons vanilla with caramel drizzle
for “caramel macchiato”
4 cups whipping cream, whipped
soft
1 bottle chocolate or caramel ice cream service to
drizzle
Optional: 3-4 cups coffee liqueur or
chocolate liqueur, brandy or rum or mixture
Optional garnish:
cocoa, cinnamon or chocolate curls
Make coffee ice rings: Combine coffee granules, boiling
water and sugar in saucepan. Bring to boil and cook for 5
minutes, sugar should be completely dissolved. Remove from
heat, stir in ice cubes, pour into two ring molds and freeze.
Make coffee syrup base: Combine coffee granules, boiling
water and sugar in saucepan. Bring to boil and cook for 5
minutes, sugar should be completely dissolved. Remove from
heat, let stand until lukewarm. Mix in vanilla, then store in
refrigerator until ready to use.
To prepare punch, soften ice cream. Combine milk, ice cream
and coffee syrup and liquor if used, stirring to blend. Pour
1/2 the punch over one coffee ice ring, float 1/2 the whipped
cream on surface of punch, drizzle cream with chocolate or
caramel syrup, or dust with cocoa, cinnamon or chocolate
curls. When ready to refill, slide the second coffee ice ring
in before refilling.
HINT: To make chocolate curls, carefully draw a vegetable
peeler across a bar of room temperature semi-sweet chocolate.
To vary the width of your curls, use different sides of the
chocolate bar.