Recipe by Holly Clegg, Trim & Terrific
Makes 24—30 servings
Serve in a punch bowl, and use whipped topping and cocoa for condiments.
Allow coffee to cool to room temperature and add chocolate syrup, sugar and vanilla. Refrigerate until well chilled or overnight. When ready to serve, mix coffee mixture, milk and half and half. Transfer to a punch bowl and add large spoonfuls of ice cream and dollops of whipped topping. Sprinkle with cocoa.