Creamy Maple Coffee Punch Food

EASY COFFEE PUNCH

Steps:

• Brew 2 cups of coffee using your favorite brewing method. Cold brew is the easiest method, but drip machines, Keurigs, and large pour-overs like the Chemex also work well!
• Let the coffee cool. You can let it sit on the counter or put it in the refrigerator for faster cooling.
• In your mixing bowl, combine the milk, sugar, and vanilla. Whisk until the sugar is fully dissolved.
• Scoop the ice cream into a large punch bowl. Then add the coffee and milk mixture. Stir to combine.
• Serve immediately! We like to garnish coffee punch with fresh mint leaves, cinnamon, or cocoa powder.

MAPLE CREAM COFFEE

Steps:

• In a small saucepan, cook and stir cream and syrup over medium heat until heated through. (Do not boil.) Divide evenly between two cups. Stir in coffee. Top with whipped cream.

COFFEE PUNCH

Steps:

• Put 4 cups warm water in large mixing bowl. Whisk in the instant espresso powder and sugar; stir to combine and dissolve. Pour in the milk, chocolate syrup, whiskey-flavored liqueur, chocolate liqueur and coffee liqueur and stir to combine.
• Pour the mixture into a punch bowl and sprinkle with the cocoa powder and grated nutmeg. Scoop some vanilla ice cream into each cup and pour the coffee punch over it.

SOUTHERN COFFEE PUNCH

Steps:

• Stir boiling water, sugar, and instant coffee together in a bowl until dissolved; cool in refrigerator, 30 minutes to overnight.
• Pour coffee mixture into a punch bowl; add milk, vanilla ice cream, and chocolate ice cream. Stir until ice cream begins to melt.

COFFEE PUNCH

Steps:

• In a large container, combine the coffee, milk and sugar; stir until sugar is dissolved. Spoon ice cream into a punch bowl; pour coffee mixture over the top. Sprinkle with cinnamon. Serve immediately.

COFFEE PUNCH

Steps:

• Leave ice cream out of the freezer until well softened.
• Combine milk, coffee, vanilla and sugar. Blend well.
• Whip cream until thick.
• Place softened ice cream in a punch bowl. Pour in coffee mixture.
• Top with whipped cream and dust with nutmeg.

MAPLE CREAM PIE

Steps:

• Prepare the pastry in a food processor, combine the walnuts and sugar and pulse until the nuts are finely ground. Add the flour and salt and pulse to incorporate. Add the butter and pulse until the mixture is the texture of coarse meal with pea size pieces. Add 2 tablespoons of ice water and pulse until the dough is evenly moistened. The dough should hold together when squeezed, but not be too wet. Add up to 2 more tablespoons of ice water, if necessary. Tip out the dough onto a piece of plastic wrap and using the plastic to gather the dough together, form it into a disk. Chill for at least 2 hours or up to 2 days. (Alternatively, you can freeze the dough for up to 1 week).
• Preheat oven to 375 degrees F. On a lightly floured surface, roll out the dough into a 12-inch-diameter round (about 1/8 inch thick). Transfer the dough to a 9-inch standard pie plate. Trim the excess dough and fold it to make a decorative edge. Wrap in plastic wrap and freeze for at least 15 minutes. Line the frozen shell with parchment paper or foil and fill with pie weights. Bake the crust until the edges are lightly golden and the crust beneath the parchment is dry, about 25 minutes. Remove the parchment and weights and continue to bake the crust until it is golden brown about 15 to 20 minutes. Transfer the pan to a wire rack to cool completely. Set a fine mesh sieve next to the crust for later.
• Prepare the filling: In a small saucepan, bring the maple syrup to a boil over high heat, then lower the heat to maintain a gentle simmer. Continue to cook the syrup until it has reduced by about half, about 12 minutes. (You can occasionally pour the syrup into a glass measuring cup to check the volume.) In a medium saucepan (away from the stovetop), whisk the egg yolks with the cornstarch until smooth. In a slow stream, while whisking, add the milk and cream. Add the salt, butter, and reduced maple syrup. Don't worry if the syrup seizes. It will smooth out in the next step when you heat the custard. Cook the milk mixture over medium heat, stirring constantly with a wooden spoon, until it has thickened and come to a low boil, about 7 minutes. Cook the custard for 1 minute more and then pour it through the sieve into the cooled crust and spread it out evenly.
• Press a piece of waxed paper directly onto the surface of the custard and transfer the pie to the fridge. Chill the pie for at least 4 hours or up to overnight. To serve, top the pie with whipped cream.

MAPLE CREAM PIE

Steps:

• Preheat oven to 450°. Line a 9-in. pie plate with pastry; trim to 1/2 in. beyond edge of plate. Flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., For filling, combine cornstarch and salt in a large saucepan. Stir in 1/2 cup milk until smooth. Gradually stir in remaining milk and 3/4 cup maple syrup. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir in a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter. Cool to room temperature without stirring., In a chilled small bowl, beat cream on high speed until stiff peaks form. Fold 1 cup cream into cooled filling; spoon into crust. Fold remaining syrup into remaining cream; frost top of pie. Refrigerate overnight. Garnish with toasted almonds. Refrigerate leftovers.

CREAMY MAPLE COFFEE PUNCH

Steps:

• Bring water to a boil in a large pot. Remove from heat and stir in maple syrup, coffee, and vanilla extract. Let cool briefly, then refrigerate 8 hours to overnight.
• Stir in heavy cream and serve in a punch bowl with lots of ice.