Coffee Punch

  • Yield: 24 servings


2quarts brewed coffee (flavored or decaffeinated coffee may be used), cooled to room temperature
3/4cup sugar
1tablespoon vanilla extract
2cups fat-free half-and-half
2quarts fat-free vanilla ice cream or frozen vanilla yogurt, softened
1-- (8-ounce) container fat-free whipped topping, thawed
-- Cocoa, optional for sprinkling


  1. In large container, combine cooled coffee, sugar and vanilla. Refrigerate until well chilled or overnight.
  2. When ready to serve, combine coffee mixture and half-and-half. In punch bowl, place ice cream and pour coffee milk mixture on top.
  3. Serve with dollop of whipped topping and sprinkle with cocoa.
Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age (2010).

Nutritional Info *per serving

  • Calories 98
  • Fat 0g
  • Saturated Fat 0g
  • Cholesterol 0mg
  • Sodium 56mg
  • Carbohydrate 22g
  • Fiber 0g
  • Sugars 15g
  • Protein 3g