Every Southern cook has a coffee punch recipe that's been handed down through the generations. It''ll show up at every shower, every party, and every special event because it's absolutely delicious! Creamy, chocolatey, and sweet you've got to taste it to believe it.
Heat 1 cup of the cold brew concentrate up with the brown sugar, stirring until the sugar dissolves. Set aside to cool.
Place scoops of the softened chocolate and vanilla ice cream in a large punch bowl.
Pour the brown sugar coffee mixture and the cold brew concentrate over the top. Add the Irish Cream liqueur if using.
Gently stir until the ice cream melts and the punch is blended.
Top with the lightly sweetened whipped cream.
Grate some chocolate over the top for garnish.
Notes
Storage:Store leftover coffee punch in an airtight container in the fridge for up to one week. Otherwise, freeze coffee punch and enjoy it up to three months later!Tips
Chill a large punch bowl in the freezer/fridge. Then, set the punch bowl into a larger bowl filled with ice when serving so it stays cold longer.
Don’t forget to garnish with chocolate shavings!
Try caramel or coffee ice cream in place of vanilla or chocolate.
Cut out the brown sugar if you prefer a less sweet punch.
Make sure the sugar dissolves into the coffee concentrate so you don’t get a gritty texture in your coffee punch.