2 qt. chocolate milk
1/4 tsp. almond extract
1/2 gal. coffee ice cream

In a punch bowl, combine milk and extract. Add ice cream by scoopfuls and allow to float on top of punch or scoop ice cream into glasses. Combine milk and extract and then pour over ice cream.

Makes 3 quarts.

If coffee ice cream is unavailable, dissolve 2 teaspoons instant coffee granules in 2 teaspoons hot water and stir into vanilla ice cream.