A perfect chocolate punch for Easter
6 cups water
1/2 cup instant chocolate drink mix
1/2 cup sugar
1/4 cup instant decafe coffee granules
1/2 gallon vanilla ice cream
1/2 gallon chocolate ice cream
1 cup heavy whipping cream, whipped
Chocolate curls, optional
In a large saucepan, bring water to a boil. Remove from the heat. Add drink mix, sugar and coffee; stir until dissolved. Cover and refrigerate for 4 hours or overnight.
About 30 minutes before serving, pour mixture into a large punch bowl. Add ice cream by scoopfuls; stir until partially melted.
Garnish with dollops of whipped cream and chocolate curls if desired. Yield: 20-25 servings (about 5 quarts).