Chantilly Laced Coffee Punch

PUNCH

• 6 cups fresh brewed strong coffee
• 1/2 cup sweeten condensed milk
• 2 tablespoons dark chocolate syrup
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 3 cups half & half
• 1-1/2 cups Irish whiskey
• Chantilly cream (see recipe below)
• Cocoa powder

1. Optional – If desired, make and freeze coffee ice cubes or a coffee ring ahead of party time to place on the bottom of your punch bowl.
2. While the coffee is still hot, stir in the condensed milk and chocolate syrup.
3. Refrigerate, chill thoroughly. This can be done the night before.
4. Add the vanilla & almond extracts, half & half and the whiskey, stir to blend.
5. Pour into a punch bowl and top with Chantilly cream. Lightly dust with cocoa powder.
6. Ladle into cups.
7. Keep leftover punch refrigerated, drink cold or add a shot to your hot coffee.

CHANTILLY CREAM

• 1 cup heavy cream
• 1/2 teaspoon Irish whiskey
• Powdered sugar – up to 2 tablespoons

1. Whip the cream, either by hand or with a hand mixer until soft peaks form. Add whiskey and the powdered sugar - tablespoon at a time, sweeten to your preference. Whip until medium firm peaks form and the cream has almost doubled in volume.