Traditional Southern Coffee Punch
This is more than a punch. It's a tradition. Simple real ingredients. Like an affogato or frappe but in a batch recipe.
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Servings: 12 people
Ingredients
- 6 cups strong brewed coffee
- ¼ cup sugar + 1 tablespoon
- 4 cups heavy whipping cream, divided
- ½ teaspoon pure vanilla extract
- dash salt
- ½ quart vanilla ice cream
- ½ quart chocolate ice cream
- dark chocolate bar for chocolate shavings optional garnish
Instructions
- Whisk cooled coffee, ¼ cup sugar, 2 cups heavy cream, vanilla extract and salt together until frothy. Set aside.
- Using a mixer, whip 2 cups heavy cream and 1 tablespoon sugar together until medium to stiff peaks form. Set aside. This is your whipped cream.
- Using an ice cream scoop, scoop both ice creams into bottom of punch bowl. Pour coffee mixture over them. Gently stir to partially melt the ice cream.
- Top with whipped cream and garnish with chocolate shavings. Serve immediately!
Notes
- I do not recommend using whipped topping you can buy (from a tub or a nozzled can). It is not the same thing as real whipped cream in texture or taste.
- I also do not recommend other shortcut ingredients like coffee creamers and chilled coffee drinks. They give the punch an artificial flavor and texture. Plain, real ingredients work best.
- Accordingly, use the very best ice cream, chocolate, and coffee you can.
- If you want to amp up the mocha appeal, add 1-2 tablespoon of cocoa powder to your coffee grounds when brewing. Or mix the cocoa powder with a splash of hot water to make a paste and whisk it into your coffee, sugar, cream mixture.
- Always use cooled coffee.
- To prep this ahead of time, go ahead and scoop your ice cream, leaving the scoops in the ice cream container and putting the container back in the freezer. Make an extra batch of coffee mixture and whipped cream and store in the fridge until you need it.