Frothy Cappuccino Punch
3 cans (12 oz) evaporated milk, chilled -- divided
1 cup sugar, divided
1 teaspoon vanilla
1 quart chocolate ice cream
ground cinnamon, shaved chocolate
Combine 2 1/4 cups evaporated milk, 1/2 cup sugar and vanilla extract in blender; blend until frothy. Add milk mixture to coffee.
Repeat with remaining evaporated milk and sugar. Add scoops of ice cream to punch and top with chocolate curls.
LADLE punch into cups; sprinkle with cinnamon.
HINT: 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.
Razzle Dazzle Recipes
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