|Scoops of vanilla ice cream, topped with chocolate syrup and a coffee punch, made with Godiva chocolate truffle coffee blended with more ice cream and homemade whipped cream, makes for a decadent and refreshing coffee punch float.|
Coffee Punch FloatCoffee punch is an old-fashioned, familiar and popular adult party punch in the south, that often shows up at wedding and baby showers, ladies teas, potlucks, cookouts, or really any other party or gathering. Ice cream is scooped into a punch bowl, topped with homemade whipped cream and covered in sweetened coffee. Through the Foodbuzz Tastemaker program, I recently had a chance to try out Godiva coffees, and thought that it would be a good time to transform this familiar southern punch into individual coffee floats, for a refreshing summer treat to serve anytime.
I received samples of both Godiva Chocolate Truffle and Godiva Hazelnut Creme. Both coffees are a medium roast, pre-ground blend, made from 100% Arabica coffee beans, and inspired by signature Godiva chocolates. The inspiration for these two featured coffees is Godiva's rich Milk Chocolate truffle and Open Oyster hazelnut praline truffles - both giving a wonderfully sweet and creamy finish. Godiva coffees are so incredibly fragrant that I gotta say, it was really difficult to settle on one to use for the punch float!
Recipe: Godiva Coffee Punch Float©From the Kitchen of Deep South Dish
Prep time: 10 min |Inactive time: 12 hours | Yield: About 4 to 6 servings
- 4 cups of brewed chocolate flavored coffee (like Godiva Chocolate Truffle)
- 3 tablespoons of granulated sugar, or to taste
- 1-1/2 quart container of vanilla ice cream, divided
- 1 cup of heavy whipping cream
- 1-1/2 tablespoons of granulated sugar
- 1 teaspoon of pure vanilla extract
- 4 tablespoons of chocolate syrup
- Grated chocolate for garnish
Brew coffee a little stronger than you usually would. Stir 3 tablespoons of sugar into the hot coffee, taste and adjust for sweetness; cover and chill overnight. When ready to serve, place coffee into large bowl and whip in 2 cups of the ice cream; set aside. Whip the heavy cream in a mixer bowl until frothy, then add in 1-1/2 tablespoons of sugar and the vanilla, until whipped; set aside several tablespoons of the whipped cream for garnishing each glass. Gently fold the remaining whipped cream into the coffee and ice cream mixture. Add fresh scoops of ice cream into individual glasses and drizzle chocolate syrup on top. Pour coffee punch into glasses on top of the ice cream, garnish each with a dollop of whipped cream and grate chocolate over top. Makes about 4 to 6 tall glasses.
Punch Bowl: Prepare one gallon of coffee and sweeten with about 3/4 cup of granulated sugar, or to taste. Refrigerate overnight. Scoop 2 quarts of vanilla ice cream into the bottom of a large punch bowl. Whip an entire quart of heavy cream with 5 tablespoons of granulated sugar and 4 teaspoons of vanilla extract. Set aside some of the whipped cream to garnish the top of the punch. Place scoops of ice cream into the bottom of a punch bowl. Squirt the contents of a 26-ounce chocolate syrup all over the top of the ice cream and add the remaining whipped cream on top. Pour the chilled coffee on top. Before serving, stir gently, add dollops of the reserved whipped cream and use a microplane to grate chocolate all over the top. Makes about 50 or so punch cup servings.
Variation: For an adult indulgence, add bourbon or rum into the coffee, either to individual glasses or to the coffee mix for the bowl.
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Disclosure: As part of the Foodbuzz Tastemaker Program, I received free samples of Godiva coffee.
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