Mocha Coffee Punch

I normally don’t post recipes on my blog because I normally don’t come up with my own recipes. Generally, I follow the instructions given me by Pinterest. Actually, that’s probably a lie. Most of the recipe pins I’ve tried have comments I’ve written like, “I used broccoli instead of avocado which was good. I didn’t drain the beans (big mistake).” Perhaps I’ll post recipes here more often, then. Who really knows where this thing is going? I’m asking.


Several months ago, I was part of throwing my friend, Mary, a wedding shower. I offered to bring coffee punch because I always offer to bring things I’ve never once in my life attempted to make, but sound good to me. I waited until the night before the shower to find a recipe for coffee punch. I found so many recipes for coffee punch, y’all. And they weren’t even the same. One asked you to heat all kinds of stuff over a stove and then one suggested refrigerating the coffee for 24 hours (now impossible, since it was approximately 14 hours until the shower). Things were complicated. After hours of searching, I found a recipe that didn’t require anything crazy.* It was for vanilla coffee and we wanted mocha, but I figured I could adapt it (because I am very confident in my kitchen skills for little discernible reason).

My over-confidence paid off, because this mocha coffee punch was delicious. Non-coffee drinkers (myself included) even liked it.

I had several people ask for the recipe and I was like, “Oh, I’ll totally put this on my blog for you.” Four months later, it is here! [Turn-around in today’s publishing industry is not what it used to be.] I was going to tell you how much this made, but let’s not get technical–it made a punch-bowl-full.

 Without even further ado:

mocha coffee punch

Mocha Coffee Punch


2 Quarts of Brewed Coffee** (cooled to room temperature)
3/4 Cup of Sugar
1 Tablespoon Vanilla Extract
2 Cups Half-and-Half
2 Quarts Chocolate Ice Cream, Softened
1 (8 oz.) Frozen Whipped Topping, Thawed
Chocolate Sprinkles (optional)

1. Combine coffee, sugar, and vanilla. I did this while the coffee was still warm, so that it would dissolve better.

2. Add the half-and-half to the coffee.

3. Scoop out the ice cream into your punch bowl.

4. Pour the coffee on top.

5. Dollop the whipped topping on.

6. Sprinkle the sprinkles.

7. Ta-dah! Enjoy!

*Okay, so it did say to chill over night. I didn’t do that. You don’t have to do that. Just make sure the coffee isn’t hot; preferably, it will be cool so as not to melt all the ice cream.

**As I mentioned, I don’t drink coffee. Nor do I have a coffee pot. I went to Starbucks and got three Venti medium-roast (I was just guessing coffee terms and they didn’t laugh, so I guess that is about right) coffees.


  1. Daaaaaaaang. That looks amazing—but I fear it might keep my toddler up for a few days straight. (Made a few “dad mistakes” with coffee already.)

    • I would say go with decaf, but there’s probably enough sugar in it to keep her awake and active for a while.

  2. Hi there! I’m hosting a baby shower!! Can you tell me how much this makes?

    • Hi Adrienne! I believe this made enough for about 20 people. Sorry I don’t remember exact numbers!

  3. Thank you so much! I went ahead and doubled the recipe:)


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