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Broadway Cup
2 cups maple syrup 13 cups coffee 2 cups cream 4 cups charged water ice cream whipped cream Blend together maple syrup, strained coffee and thick cream. Place on ice to chill, and when ready to serve add iced mineral water. Pour over a block of ice in a punch bowl and serve in tall glasses containing a ball of chocolate ice cream. Top with a mound of sweetened whipped cream. Serves 24.
A soda-fountain punch scaled for a party: cold coffee, cream and maple syrup, carbonated at the last minute and served over ice cream. Everything but the seltzer can be mixed a day ahead.
- Charged water"Charged water" is plain carbonated water — seltzer or club soda. It goes in only as the bowl is being served; stirred in early, the punch goes flat and flabby.
- Thick creamPeriod "thick cream" generally means unwhipped heavy cream, roughly what we would now buy as heavy or whipping cream. That is the closest substitute; half-and-half will taste thin against the coffee.
- Strained coffeeBrew it strong and let it cool completely before it meets the cream, and filter out every grain. Warm coffee will melt the ice cream on contact, and may curdle the cream.
- Maple syrupUse real syrup, not pancake blend, which is corn syrup with flavouring and will read as sugar rather than maple. A darker grade stands up better to coffee.
- The block of iceA single large block — water frozen overnight in a loaf pan or bowl — melts far more slowly than cubes and keeps the punch from watering down over an hour of service.
- Ice creamScoop the chocolate balls in advance onto a chilled sheet pan and hold them in the freezer, then drop one into each glass as it is filled. Scooping at the bowl slows service and the punch warms.
- Yield and caffeineTwenty-four servings of roughly 7 ounces each before the ice cream, which fills the glass considerably. Note that it is largely coffee: this is not a drink for the end of an evening or for children.