Creamy Maple Coffee Punch Recipes

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.

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.

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.

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.

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.

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.