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Frothy Cappuccino Punch

Source: verybestbaking.com1 gallon double strength coffee, chilled
3 (12 ounce) cans evaporated milk, chilled, divided
1 cup granulated sugar, divided
1 teaspoon vanilla extract
1 quart chocolate ice cream
Ground cinnamon
Shaved chocolatePour coffee into large punch bowl.Combine 2 1/4 cups evaporated milk, 1/2 cup sugar and vanilla extract in blender; blend until frothy. Add milk mixture to coffee.Repeat with remaining evaporated milk and sugar. Add scoops of ice cream to punch and top with chocolate curls.Ladle punch into cups; sprinkle with cinnamon.Measure 2 rounded tablespoons of ground coffee to every 6 ounces of water. Vary measurements to suit your individual taste.HINT: To make chocolate curls, carefully draw a vegetable peeler across a bar of NESTL?� TOLL HOUSE� Semi-Sweet Chocolate. Vary the width of your curls by using different sides of the chocolate bar.

 

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