Mocha Punch Recipes

MOCHA PUNCH

Steps:

• In a large saucepan, bring water to a boil. Remove from heat. Add sugar, drink mix and coffee; stir until dissolved. Refrigerate, covered, 4 hours or overnight., About 30 minutes before serving, pour mixture into a large punch bowl. Add scoops of ice cream; stir until partially melted. Top servings with whipped cream.

HOLIDAY MOCHA PUNCH

Steps:

• Stir hot water, sugar, and instant coffee together in a bowl until sugar and coffee are dissolved. Add milk, chocolate syrup, and vanilla extract; mix well. Chill in refrigerator, 8 hours to overnight. Stir ice cream into punch before serving.

SOUTHERN COFFEE PUNCH

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.

MOCHA PUNCH WITH ICE CREAM

Steps:

• Bring water to a boil in a large saucepan; remove from heat and stir in chocolate drink mix, sugar, and coffee granules. Cover and refrigerate for 4 hour or overnight.
• Pour chocolate mixture in a large punch bowl about 30 minutes before serving. Scoop vanilla and chocolate ice cream into the bowl, stirring until partially melted. Garnish with dollops of whipped topping and shaved milk chocolate.

MOCHA

Steps:

• Pour milk into a steaming pitcher and heat to 145 degrees F to 165 degrees F (65 to 70 degrees C) using the steaming wand. Measure the chocolate syrup into a large coffee mug. Brew espresso, then add to mug. Pour the steamed milk into the mug, using a spoon to hold back the foam. Top with whipped cream.

MOCHA PUNCH WITH ICE CREAM

Steps:

• 1.Bring water to a boil in a large saucepan; remove from heat and stir in chocolate drink mix, sugar, and coffee granules. Cover and refrigerate for 4 hour or overnight.
• 2.Pour chocolate mixture in a large punch bowl about 30 minutes before serving. Scoop vanilla and chocolate ice cream into the bowl, stirring until partially melted. Garnish with dollops of whipped topping and shaved milk chocolate.
• *note. The author said that you could also use espresso granules if you like a stronger coffee flavor.

ICED MOCHAS

Steps:

• Pour coffee into ice cube tray. Freeze until solid, or overnight.
• In a blender, combine coffee ice cubes, milk, chocolate syrup and sugar. Blend until smooth. Pour into glasses and serve.

MOCHA PUNCH

Steps:

• Combine the first four ingredients in a large pitcher; cover and chil.
• Pour chilled mixture into a large punch bowl.
• Scoop chocolate and coffee ice creams into punch; stir gently.
• Sprinkle with chocolate shavings.
• You can also substitute 5 cups of coffe for the Kulua.

MOCHA PUNCH

Steps:

• In a large saucepan, bring the water to a boil; then remove from the heat.
• Add the drink mix, sugar, and coffee; stir until dissolved.
• Cover and refrigerate for 4 hours or overnight.
• About 30 minutes before serving, pour into a punch bowl. Add the ice cream by scoopfuls; stir until partially melted. Garnish with dollops of whipped cream.

MOCHA PUNCH

Steps:

• In large pan bring water and sugar almost to a boil, stirring until sugar is completely dissolved.
• Add instant coffee, stir and cover.
• Let steep until cool.
• Add milk and chocolate syrup.
• Pour into punch bowl.
• Add the ice cream in small scoops and serve.

CHILLED MOCHA EGGNOG

Steps:

• In a pitcher, dissolve coffee in water. Add the eggnog, brown sugar and cinnamon; whisk until sugar is dissolved. Chill., In a small bowl, beat the cream, confectioners' sugar and vanilla until soft peaks form. Pour eggnog mixture into glasses; top with whipped cream. Dust tops with cinnamon if desired.