Coffee Milk Punch Recipes

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CLARIFIED MILK PUNCH



Clarified Milk Punch image

Provided by Alton Brown

Categories     beverage

Time P10DT3h

Yield 1 quart

Number Of Ingredients 10

8 Earl Grey tea bags
85 grams granulated sugar
1 cup ruby port
4 fluid ounces aged dark rum (not spiced)
2 fluid ounces Allspice Dram, recipe follows
2 fluid ounces freshly squeezed lemon juice
1 cup whole milk
1/2 cup allspice berries
2 1/2 cups navy-strength rum
200 grams granulated sugar

Steps:

  • Heat 2 1/4 cups of water to 208 degrees F. If you have an electric kettle with a temperature setting, great. If not, bring the water to a boil in a saucepan, kill the heat and count to 20. Pour the water over the teabags into a quart vessel and steep 3 minutes before removing the bags. (Do not wring out or squeeze the bags.)
  • Add the sugar to the hot tea and stir to dissolve. Then add the port, rum, Allspice Dram, and lemon juice. Cool to room temperature, about 20 minutes.
  • Pour the milk into a glass pitcher and then follow with the tea mixture. (Yes, it will curdle.) Park on counter for 1 hour. Do not shake, stir or molest in any way. Just let the magic happen. Oh, and make sure the tea goes into the milk, not the other way around.
  • Line a large, fine-mesh sieve with a commercial-sized coffee filter (we like those made for 1.5-gallon machines) and strain the mixture into a wide, 4-quart container. Once completely filtered, typically about 1 hour, transfer to a quart jar or pitcher and chill to serve. (See Cook's Note.)
  • Store tightly sealed in the refrigerator for up to 2 months.
  • Heat a heavy skillet over low heat for 2 to 3 minutes. Toast the allspice berries until fragrant, about 1 minute, then roughly crush.
  • Combine the rum and crushed allspice berries in a quart-sized glass jar, seal the lid tightly and give it a good shake. Steep for 10 days.
  • Strain the allspice-infused rum through a fine-mesh sieve into a small saucepan and add the sugar. Heat over low, stirring occasionally, until the sugar is fully dissolved, about 15 minutes. Cool to room temperature before storing in a glass jar or bottle.
  • Note: Any overproof rum will work here, meaning any rum over 50 percent ABV. But navy-strength rum, typically bottled at 57 percent ABV, is my favorite. Just remember: The higher the ABV of the rum, the higher the ABV of your resulting dram.

EASY COFFEE PUNCH RECIPE! {JUST 5 INGREDIENTS}



Easy Coffee Punch Recipe! {Just 5 Ingredients} image

Keep your party energized with this delicious, Easy Coffee Punch Recipe!

Provided by The Frugal Girls

Categories     Drinks

Time 5m

Number Of Ingredients 5

6 cups brewed Coffee (chilled {about 1 full 12 cup pot of coffee})
6 cups Whole Milk
1 cup Chocolate Syrup
5 scoops Coffee Ice Cream
5 scoops Vanilla Ice Cream

Steps:

  • Mix together Milk and Chocolate Syrup in large mixing bowl, then stir in coffee.
  • Pour mixture into large Punch bowl
  • Place scoops of Coffee Ice Cream and Vanilla Ice Cream into Punch Bowl.
  • Pour finished punch into Mason Jar Mugs to serve, and ENJOY!

SOUTHERN COFFEE PUNCH



Southern Coffee Punch image

Smooth and delicious. This is a coffee lover's dream come true.

Provided by Esther Loveall Saunders

Categories     Drinks Recipes     Punch Recipes     Non-Alcoholic Punch Recipes

Time 40m

Yield 20

Number Of Ingredients 6

2 cups boiling water
1 cup white sugar
1 (2 ounce) jar instant coffee granules (such as Nescafe®)
1 gallon 2% milk
½ gallon vanilla ice cream
½ gallon chocolate ice cream

Steps:

  • Stir boiling water, sugar, and instant coffee together in a bowl until dissolved; cool in refrigerator, 30 minutes to overnight.
  • Pour coffee mixture into a punch bowl; add milk, vanilla ice cream, and chocolate ice cream. Stir until ice cream begins to melt.

Nutrition Facts : Calories 362.7 calories, Carbohydrate 47.6 g, Cholesterol 56.7 mg, Fat 15.5 g, Fiber 1 g, Protein 10.6 g, SaturatedFat 9.6 g, Sodium 163.7 mg, Sugar 43.7 g

COFFEE PUNCH



Coffee Punch image

Guests will sing your praises when you ladle out this frothy, frosty,ice cream-coffee punch. Try brewing it with different flavored ice coffees for a perky pick-me-up.

Provided by Taste of Home

Time 15m

Yield 13 servings (2-1/2 quarts).

Number Of Ingredients 5

4 cups brewed vanilla-flavored coffee, cooled
1 can (12 ounces) evaporated milk
1/2 cup sugar
1/2 gallon vanilla ice cream, softened
Ground cinnamon

Steps:

  • In a large container, combine the coffee, milk and sugar; stir until sugar is dissolved. Spoon ice cream into a punch bowl; pour coffee mixture over the top. Sprinkle with cinnamon. Serve immediately.

Nutrition Facts : Calories 228 calories, Fat 11g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 91mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 0 fiber), Protein 5g protein.

THE BEST COFFEE PUNCH



The Best Coffee Punch image

A cold, ice-cream based coffee punch.

Provided by Randi Dukes

Categories     in the kitchen

Time 45m

Number Of Ingredients 6

1 gallon whole milk
1/2 gallon vanilla ice cream
1/2 gallon chocolate ice cream
1/4 cup powdered instant coffee
2 cups white sugar
1 cup water

Steps:

  • In a small saucepan, mix the coffee powder, sugar, and water and heat until the sugar has melted and all the ingredients are dissolved and well mixed. Don't boil.
  • Refrigerate the mixture in an airtight container until you're ready to use it, at least 30 minutes. The liquid will get kind of syrupy.
  • When ready to serve, pour the syrup into a large punch bowl.
  • Add the entire gallon of milk and stir.
  • Add all the ice cream, by scoops, into the punch. Stir gently to mix. The ice cream doesn't have to melt all the way prior to the party ... it serves as the ice, keeping the punch cold.

COFFEE MILK PUNCH



Coffee Milk Punch image

Provided by Bobby Flay

Categories     beverage

Time 5m

Yield 8 to 10 servings

Number Of Ingredients 7

3 cups whole milk
2 cups half-and-half
1 cup confectioners sugar, sifted
1 teaspoon pure vanilla extract
1 1/4 cup bourbon
2 cups brewed chicory coffee, cooled
Freshly grated nutmeg

Steps:

  • Put the milk, half and half, sugar, vanilla, bourbon, coffee and nutmeg in a blender with 2 cups of ice and blend on high speed until slushy (work in batches if necessary). Serve in chilled glass mugs or tall glasses.

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