Coffee Punch Recipe

This coffee punch is a cold, creamy party drink made with 3 cups of strong brewed coffee, 2 cups of whole milk, 1 cup of heavy cream, ½ cup of sugar, vanilla, and 4 to 6 scoops of vanilla ice cream floated on top. It takes 10 minutes to mix plus 1 hour in the fridge, and one bowl serves 6 to 8.

The one thing that decides whether it tastes like coffee or like sweet milk is the brew. Make the coffee stronger than you would drink it, chill it all the way, and add the ice cream only when people are ready to pour.

The Ratio Behind One Bowl

Think of the base as 3 parts coffee to 2 parts milk to 1 part cream. That gives you about 6 cups of liquid before the ice and ice cream go in.

• Coffee: 3 cups strong brewed coffee, cooled completely
• Milk and cream: 2 cups whole milk plus 1 cup heavy cream (the cream is optional)
• Sweetness: ½ cup sugar and 1 teaspoon vanilla extract, adjusted to taste
• Cold and creamy: 1 cup ice cubes and 4 to 6 scoops vanilla ice cream
• Time: 10 minutes of work, 1 hour of chilling
• Serves: 6 to 8 glasses of about 1 cup each

Leaving out the heavy cream is fine. The punch comes out lighter and thinner, closer to a sweet iced latte. If you skip it, add an extra ½ cup of milk so the bowl is not short.

How Strong to Brew the Coffee

Everything else in the bowl waters the coffee down. Milk, cream, ice, and then melting ice cream roughly halve its strength by the time a glass is poured. Coffee at your normal breakfast strength ends up tasting faint and milky.

A good rule is about 1½ times your usual grounds for the same amount of water. A medium roast with a smooth, chocolatey taste works better than a very dark or sharp, acidic one, which turns bitter once it is cold. Brew it the night before if you like. It needs to be fully chilled anyway.

Brewed Coffee, Cold Brew or Instant Espresso?

Strong drip or French press coffee is what the card is written for. Cold brew concentrate is the smoothest choice, with less bitterness, but taste it first and dilute it if the label says to. Instant espresso powder dissolved in hot water is the quick fix when you have no time to brew and chill. Use 2 to 3 tablespoons per 3 cups of water and expect a slightly flatter flavor.

Getting the Sugar to Dissolve in Cold Coffee

Granulated sugar dissolves slowly in cold milk. Stir it into a chilled bowl for a few seconds and most of it sits on the bottom as grit, then the last glasses taste much sweeter than the first.

The easy way around it is to stir the ½ cup of sugar into the coffee while it is still warm, then chill. Same amount, just earlier. If your coffee is already cold, whisk the base for a full 2 minutes and run a spoon along the bottom to check. A few tablespoons of homemade coffee syrup also blend in instantly if you want to sweeten at the last minute.

When the Ice Cream Goes In

Add the scoops right before serving, not while the punch sits in the fridge. They float, start melting at the edges, and turn the top of the bowl into a soft froth within 15 to 20 minutes. Ladle so every glass gets some of that foam and a bit of ice cream.

For a long brunch, keep 2 or 3 scoops back in the freezer and drop them in when the first ones are gone. Freezing a tray of extra coffee as ice cubes helps too. Use them in place of the plain ice and the punch stays strong instead of going watery as they melt.

A drizzle of chocolate syrup or homemade caramel sauce over the scoops is the optional finish from the recipe card. A spoonful of espresso whipped cream on each glass is another nice touch.

Doubling It for a Shower or Holiday Brunch

Plan on about 1 cup per guest if the punch is the main drink, a little less if there is also hot coffee on the table. One batch fills 6 to 8 glasses. For 12 to 16 guests, double everything, and for a bigger crowd mix the base in two pitchers and refill the bowl rather than making one huge batch that sits out warm.

The coffee, milk, cream, sugar and vanilla can be mixed and chilled up to a day ahead. Keep the ice and the ice cream separate until the guests arrive.

Mocha, Caramel and Grown-Up Versions

• Mocha: whisk 3 to 4 tablespoons of chocolate syrup into the base and use chocolate ice cream for half the scoops.
• Caramel: drizzle caramel over the ice cream and add a pinch of salt to the base.
• Butterscotch or pumpkin spice: borrow the flavor from my butterscotch coffee or stir in a little pumpkin spice for a fall table.
• For adults: a splash of coffee liqueur or Irish cream in each glass, not in the bowl, so kids and drivers can still have some.
• Decaf: same amounts and method, a good choice for kids or an evening party.

What to Set Out Beside It

The punch is sweet and creamy, so it sits best next to things with a little crunch or spice: a cinnamon coffee cake, coffee cake muffins with streusel, donuts, or a savory breakfast casserole. If you also want a coffee station for people who prefer it hot, put out a jar of homemade coffee creamer next to the pot.

Hosts Usually Ask

Can I make coffee punch the night before?

Yes. Mix the coffee, milk, cream, sugar and vanilla, cover, and refrigerate up to 24 hours. Add the ice and ice cream just before serving.

Can I use coffee ice cream instead of vanilla?

Yes, scoop for scoop. Coffee ice cream gives a darker, less sweet punch, so add the sugar a little at a time and taste before using the full ½ cup.

How long does leftover coffee punch keep?

Up to 1 day in a covered pitcher in the fridge. The melted ice cream may separate a little, so stir or shake it before pouring over fresh ice.

Is coffee punch the same as a coffee milkshake?

No. Punch is a pourable drink with ice cream floating on top. For something thick you eat with a straw, blend the ice cream in, as in this homemade chocolate milkshake.