Mocha Punch

1. 1

   Make a paste of cocoa and cold water. Simmer boiling water, salt, sugar or Splenda and cocoa paste for 1 hour, stirring often to prevent scorching. When cocoa syrup is cold, add vanilla and refrigerate.

2. 2

   Make double strength coffee and refrigerate (must be cold).

3. 3

   To serve, pour 1/4 cup syrup, 2 cups cold milk, and 2 cups cold coffee in a punch bowl. Top with 1 gallon of vanilla ice cream.

4. 4

   For larger quanties, the ratio for the mix is 1 part syrup to 8 parts coffee to 8 parts milk.

* Per serving · 4 servings · Values may vary.

No additional tips available.