Best Creamy Maple Coffee Punch Recipes

EASY COFFEE PUNCH RECIPE! {JUST 5 INGREDIENTS}

Steps:

• Mix together Milk and Chocolate Syrup in large mixing bowl, then stir in coffee.
• Pour mixture into large Punch bowl
• Place scoops of Coffee Ice Cream and Vanilla Ice Cream into Punch Bowl.
• Pour finished punch into Mason Jar Mugs to serve, and ENJOY!

MAPLE CREAM COFFEE

Steps:

• In a small saucepan, cook and stir cream and syrup over medium heat until heated through. (Do not boil.) Divide evenly between two cups. Stir in coffee. Top with whipped cream.

SOUTHERN COFFEE PUNCH

Steps:

• Stir boiling water, sugar, and instant coffee together in a bowl until dissolved; cool in refrigerator, 30 minutes to overnight.
• Pour coffee mixture into a punch bowl; add milk, vanilla ice cream, and chocolate ice cream. Stir until ice cream begins to melt.

COFFEE PUNCH

Steps:

• In a large container, combine the coffee, milk and sugar; stir until sugar is dissolved. Spoon ice cream into a punch bowl; pour coffee mixture over the top. Sprinkle with cinnamon. Serve immediately.

COFFEE PUNCH

Steps:

• Leave ice cream out of the freezer until well softened.
• Combine milk, coffee, vanilla and sugar. Blend well.
• Whip cream until thick.
• Place softened ice cream in a punch bowl. Pour in coffee mixture.
• Top with whipped cream and dust with nutmeg.

CREAMY MAPLE COFFEE PUNCH

Steps:

• Bring water to a boil in a large pot. Remove from heat and stir in maple syrup, coffee, and vanilla extract. Let cool briefly, then refrigerate 8 hours to overnight.
• Stir in heavy cream and serve in a punch bowl with lots of ice.

MAPLE CREAM PIE

Steps:

• Preheat oven to 450°. Line a 9-in. pie plate with pastry; trim to 1/2 in. beyond edge of plate. Flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., For filling, combine cornstarch and salt in a large saucepan. Stir in 1/2 cup milk until smooth. Gradually stir in remaining milk and 3/4 cup maple syrup. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir in a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter. Cool to room temperature without stirring., In a chilled small bowl, beat cream on high speed until stiff peaks form. Fold 1 cup cream into cooled filling; spoon into crust. Fold remaining syrup into remaining cream; frost top of pie. Refrigerate overnight. Garnish with toasted almonds. Refrigerate leftovers.