1960s Recipes + Menus

Kaffeeklatsch Punch

June 1969
    As rich, if not quite as sweet, as a Mocha Frappuccino, this punch also has some of the properties of Red Bull and vodka. It’s a relaxing pick-me-up. Or perhaps a stimulating soother?

    Dissolve 1/4 cup each of sugar and powdered cocoa in 6 cups strong freshly brewed hot coffee. Let the mixture cool, chill it, and combine it with 6 eggs, beaten with 1 cup heavy cream, 1/2 cup crème de cacao, and 1 quart bourbon. Chill the punch thoroughly, pour it into a chilled punch bowl, and set the bowl in another bowl half filled with crushed ice. Sprinkle the punch very lightly with cinnamon. Makes 25 to 30 servings.
Subscribe to Gourmet