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Coffee Punch

Author: Jennifer Locklin


  • 3/4 cup sugar
  • 2 cups water
  • 1 small jar 2 oz instant coffee, can use decaf
  • 1 gallon milk
  • 1 large bottle Hershey’s Syrup
  • 1/2 gallon vanilla ice cream
  • chocolate shavings for garnish


  • Boil sugar a water in saucepan.
  • Add coffee, stirring until dissolved. Let cool. (At this point you can put this mixture in the refrigerator and use it the next day.)
  • Add milk and syrup to coffee “base” and stir well.
  • Add the ice cream and stir again right before serving.
  • Garnish with chocolate shavings.