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50 large mugs or 70 cups
Start heating 3 gallons of milk
To make the recipe using cocoa, beat together and boil hard 5 minutes:
To make rich chocolate, which is more chocolatey and sweeter, melt together:
To either syrup, stir in and beat well:
Traditional garnishes for each cup:
Ellen's Own A La Mocha Frappacino Coffee Punch for 100Makes 200 1/2 cup servings or 40 big "venti's"
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 oz) jar instant coffee granules
1 quart boiling water
1 cup sugar
4 cups ice
1 (4 oz) 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 garish: 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.