coffee punch

Coffee is something uninformed people tend to frown upon when they see you and your growing beach ball sipping on its delights while slapped into an over stuffed chair in the corner coffee shop. And luckily for me no one has had to give such disapproving head shakes as I am not a coffee drinker and I am determined not to be one. (Yes, I can see you mothers clucking your tongues because you swear by caffeine and its magic powers to turn you into super mom, or at least a less sluggish one. And yes, I can hear your thoughts about not knowing the essentials (like caffeine) needed to raise a newborn, or at least get out of bed to feed it, too).

And perhaps you are right. Perhaps in t-minus 100 or so days I will come crawling back and say coffee, my love, I have missed you. But for now I choose the path of non-addictive substances as I have been a caffeine addicted teenager and know the powers behind a hot cuppa joe and hazelnut turtle chocolate mint joyous creamer.  It’s what got me through my finals in my junior year (yes, I’m talking high school) and through the ugly morning classes in college.

As with most things, or at the very least that phase of my life, it was over and the need for a jarring wake up drink was no longer needed as the bed and it’s down comforter seemed just a little bit better. It wasn’t until this mama went to a girlfriend’s bridal shower that the inner coffee monster awakened and suddenly I needed coffee. Coffee punch. Coffee punch. Coffee punch. After three glasses I decided it might just be better to sneak off with the bowl and down it in private as that is what I really wanted to do, but I realized this J-Lo stew-like image in my head was far more humiliating that the 10 million calories involved in such an endeavor and so I stopped myself. After glass three I just sat squirming in my seat tasting the fading after taste of sweet, rich, chocoalte-y coffee.

The next morning, I woke up crazed. I needed coffee; I needed to drink from the cool fountains of this coffee punch and my mother-in-law had the recipe. I called Josh and gave him the list of things I needed and he faithfully brought them home just like every other craving I’ve had and the next morning I drank my first cup of coffee that I’ve had in five years. It was good. So good that I have converted into the coffee drinking stereotypical mom, as yes, this stuff is mandatory if my kid intends to live.

Josh and Meg are currently taking a break from the hum-drum of nursery prep and the last chapters of What to Expect to bask in some (non-humid) sunshine and salt water. Responses will be slow as detangling salty wind-tossed hair sounds much more relaxing but posts will appear as if by magic to relieve you from your stressful work week.

One Year Ago: Peach Blueberry Cobbler

Coffee Punch
Adapted from many sources

Makes about 3 quarts

Now, I know this is not the most healthy coffee drink you could be sipping on (though which one really is when there is International Delight creamer to be poured?) but it is certainly delicious and a guaranteed RSVP if you invite me to your party.

10 cups freshly brewed hot coffee
1 cup granulated sugar
3 cups half-n-half or whole milk (how naughty do you want to be, because heavy cream is also divine)
1/2 cup chocolate syrup
1 1/2 quarts coffee ice cream
Whipped cream and chocolate syrup to garnish, optional (I actually prefer the taste of cool-whip in this over home-made whipped cream. Yes, it is horrible of me, but I am pregnant. I can do this.)

In a large container mix hot coffee and sugar together until the sugar has dissolved. Refrigerate over night or until mixture is cold. When coffee is cold stir in half-n-half. Set aside.

Scoop ice cream into the bottom of a large pitcher or punch bowl. Drizzle with chocolate syrup. Pour chilled coffee mixture over the ice cream and stir gently until the chocolate syrup is thoroughly mixed into the coffee. Pour into a glass and top with whipped cream and syrup, or if using a punch bowl, top the mixture in the punch bowl with whipped cream and then drizzle syrup on top. Ladle into cups for guests.