• 3 qts. water
• 2 qts. skim milk
• 2 c. sugar
• 1 sm. can Hersheys Syrup
• 1/2 c. instant coffee
• 1 gal. vanilla ice cream
• 1/2 t. salt

 Preparation:

Bring 1 qt. water to boil. Quickly stir in coffee, sugar salt and syrup. Remove from heat and add the remaining water. Cool completly. At this point the " base" can be chilled up to 1 week or frozen 2-3 months. When ready to serve, thaw and add skim milk. Cut up chunks of ice cream and float in punch bowl.

This punch is always a big hit at parties and social functions.