Cold Coffee Punch Recipe Recipe For Zucchini

EASY COFFEE PUNCH RECIPE! {JUST 5 INGREDIENTS}

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!

CHILLY COFFEE PUNCH

Steps:

• In a pitcher, combine coffee and sugar, stirring to dissolve sugar. Refrigerate, covered, until cold, about 45 minutes., Stir liqueur into coffee. Just before serving, spoon ice cream into a punch bowl. Stir in coffee mixture. If desired, serve with toppings.

EASY COFFEE PUNCH

Steps:

• Brew 2 cups of coffee using your favorite brewing method. Cold brew is the easiest method, but drip machines, Keurigs, and large pour-overs like the Chemex also work well!
• Let the coffee cool. You can let it sit on the counter or put it in the refrigerator for faster cooling.
• In your mixing bowl, combine the milk, sugar, and vanilla. Whisk until the sugar is fully dissolved.
• Scoop the ice cream into a large punch bowl. Then add the coffee and milk mixture. Stir to combine.
• Serve immediately! We like to garnish coffee punch with fresh mint leaves, cinnamon, or cocoa powder.

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.

COFFEE PUNCH

Steps:

• Put 4 cups warm water in large mixing bowl. Whisk in the instant espresso powder and sugar; stir to combine and dissolve. Pour in the milk, chocolate syrup, whiskey-flavored liqueur, chocolate liqueur and coffee liqueur and stir to combine.
• Pour the mixture into a punch bowl and sprinkle with the cocoa powder and grated nutmeg. Scoop some vanilla ice cream into each cup and pour the coffee punch over it.

CHILLED ZUCCHINI SOUP

Steps:

• Heat 2 tablespoons olive oil in a large saucepan over medium heat and cook onion until soft and translucent, about 5 minutes. Add tomatoes and cook for 2 minutes, stirring constantly.
• Pour water into the saucepan and bring to a boil. Add 4 sprigs of mint and zucchini. Reduce heat to low and simmer soup, covered, for 15 minutes. Remove mint.
• Stir together cornstarch and cold water and add to the soup. Increase heat to medium and whisk cornstarch mixture so soup thickens. Season with salt and pepper. Remove from heat and set aside to cool.
• Chill soup in the refrigerator until cold, about 2 hours. Before serving, add lemon juice and garnish with remaining mint, basil, and remaining olive oil.

COFFEE PUNCH

Steps:

• Mix all ingredients in a large punch bowl.
• Serve at once with ice (ice made from coffee is best)!

COFFEE PUNCH

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.

CREOLE COFFEE PUNCH

Steps:

• Combine coffee-chicory blend, milks, and liqueur, and stir to combine well. Refrigerate until well chilled, at least 1 1/2 hours. Serve over ice, garnished with orange twists.

COFFEE PUNCH

Steps:

• Leave ice cream out of the freezer until well softened.
• Combine milk, coffee, vanilla and sugar. Blend well.
• Whip cream until thick.
• Place softened ice cream in a punch bowl. Pour in coffee mixture.
• Top with whipped cream and dust with nutmeg.