Mocha Coffee Punch
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With just a few simple ingredients, you can whip up this delicious coffee punch that’s perfect for holidays, showers, or any celebration. It’s always a crowd pleaser!
If you’ve never had mocha punch before, you’re in for a treat. Think of it as a cross between an iced mocha and a milkshake that’s served punch-style. It’s a special treat, perfect for any celebration. This recipe is very special to me. For many years I would make this punch for special occasions. It was always a favorite among friends, and once someone even asked me to make it for a wedding! I created a low-carb version of Mocha Punch for my third cookbook, Let’s Celebrate and just as delicious as the original.
I’m sharing both versions here, the classic and the low carb. It only takes a simple swap of a couple of ingredients, but I still prefer the sugar-free version myself. The low carb version tastes just as good as the original, thanks to a few simple swaps. Instead of sugar, I use a granular sweetener, and I replace traditional milk with unsweetened almond milk and heavy cream. The result is a punch that’s still creamy and indulgent. You can’t go wrong with either version!
Ingredients
Instant espresso
Cocoa powder
Sugar (granular sweetener for low carb)
Milk (almond milk and heavy cream for low carb)
Chocolate ice cream
Whipped Cream
How to Make Coffee Punch
Start by brewing a strong coffee base. Combine the water, instant espresso, cocoa powder, and sweetener in a saucepan over medium heat. Stir until everything dissolves and the mixture is smooth. Let it cool completely and store the refrigerator until chilled. This is important so the ice cream doesn’t melt right away.
Once the mixture is chilled, stir in the milk. Just before serving, pour the punch into a large bowl and add the chocolate ice cream by spoonfuls. Let it soften slightly. It will become frothy and creamy. Ladle into punch cups and top each serving with whipped cream, if desired.
Serving
For a smaller punch bowl, use half of the espresso liquid, half of the milk, and half of the ice cream for the first bowl. Make the second batch with the remaining ingredients when the first bowl starts getting low.
Storage
This punch is best served fresh, but the coffee base can be made ahead and stored in the refrigerator for up to 2 days. Add milk and ice cream when ready to serve.
Mocha Coffee Punch is one of those recipes that’s simple to make but always feels special. I hope you’ll serve it at your next gathering. Enjoy!
Mocha Coffee Punch
Ingredients
- 4 cups water
- 1/2 cup instant espresso powder Must be INSTANT
- 1/4 cup cocoa powder
- 3/4 cup granular sugar
- 2 cups milk
- 1 16-ounce container chocolate ice cream
- Whipped Cream for garnish
Instructions
- In a medium-size saucepan, bring the water to a boil. Remove the pan from the heat and stir in the espresso powder, cocoa powder, and sweetener until dissolved. Allow to cool completely, then cover and 4 hours or overnight.
- Stir the expresso mixture. Pour it into a two-size punch bowl. Stir in milk until well combined. Use a scoop to drop scoops of the ice cream evenly across the punch. Allow to sit for 10 to 15 minutes before serving so the ice cream becomes melty.
- Ladle the punch into punch glasses or glass coffee mugs. Garnish with whipped cream, if desired.
Notes
- Replace the milk with 1 cup heavy cream and 1 cup unsweetened almond milk.
- Swap the sugar for a zero-sugar granular sweetener such as monk fruit or erythritol.
- Use Breyers Carb Smart chocolate ice cream (or another low carb chocolate ice cream) instead of regular chocolate ice cream.
Disclaimer: Nutritional information is included as a courtesy and is calculated to the best of my ability, using my preferred brands. I recommend calculation your own macros, as they can widely vary depending on the brands of ingredients you use.
Author: Natasha Newton (Natasha's Southern Flavor)
Natasha is the founder of Natasha’s Southern Flavor. She has a passion for sharing delicious family friendly low-carb recipes that are easy to make and use readily accessible ingredients. Natasha has published three bestselling cookbooks. Her books and recipes have been featured by CNET, Delish, Mindbodygreen, Parade and Women’s Health. She enjoys traveling and spending time with her husband, two adult children, and three furbabies.
Read more about Natasha here.