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1 gallon freshly brewed, double strength coffee chilled
3 cans (12 ounces each) evaporated lowfat milk, chilled, divided
1 cup sugar, divided
1 teaspoon vanilla extract
1 quart chocolate ice cream
chocolate curls
ground cinnamon
1. Pour coffee into large punch bowl. Combine 2-1/4 cups evaporated milk, 1/2 cup sugar and vanilla in blender; blend until frothy.
2. Add milk mixture to coffee. Repeat with remaining evaporated milk and sugar.
3. Add scoops of ice cream to punch. Ladle punch into cups, sprinkle with chocolate curls and cinnamon.
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