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Submitted by: Pat Beach from Fisherville, KY
Originally shared on the web 06/13/2017

4 c. hot water
1 c. sugar
1/4 c. instant coffee granules
4 c. whole milk
1/2 c. chocolate syrup
2 t. vanilla extract
1-1/2 qts. vanilla ice cream, softened

In a heatproof 2-quart pitcher, combine hot water, sugar and instant coffee. Stir until sugar dissolves; set aside to cool. In a separate pitcher, combine milk, chocolate syrup and vanilla; mix well and stir into cooled coffee mixture. Cover and refrigerate overnight. When ready to serve, pour mocha mixture into a large punchbowl. Stir in big scoops of softened ice cream. Ladle into cups and serve. Makes 10 to 12 servings.