Frothy Cappuccino Punch

Source: verybestbaking.com

1 gallon double strength coffee, chilled
3 (12 ounce) cans evaporated milk, chilled, divided
1 cup granulated sugar, divided
1 teaspoon vanilla extract
1 quart chocolate ice cream
Ground cinnamon
Shaved chocolate

Pour coffee into large punch bowl.

Combine 2 1/4 cups evaporated milk, 1/2 cup sugar and vanilla extract in blender; blend until frothy. Add milk mixture to coffee.

Repeat with remaining evaporated milk and sugar. Add scoops of ice cream to punch and top with chocolate curls.

Ladle punch into cups; sprinkle with cinnamon.

Measure 2 rounded tablespoons of ground coffee to every 6 ounces of water. Vary measurements to suit your individual taste.

HINT: To make chocolate curls, carefully draw a vegetable peeler across a bar of NESTLE TOLL HOUSE Semi-Sweet Chocolate. Vary the width of your curls by using different sides of the chocolate bar.