ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Caramel-and-Chicory Milk Punch

Photo: Iain Bagwell; Styling: Heather Chadduck
You will need 2 cups strong brewed chicory coffee for this.


  • 1/2 cup granulated sugar
  • 1/4 cup firmly packed light brown sugar
  • 1/4 cup strong brewed chicory coffee
  • 1 3/4 cups strong brewed chicory coffee
  • 1 qt. half-and-half
  • 1 teaspoon vanilla extract
  • Chocolate liqueur (optional)

How to Make It

  1. Cook sugar, brown sugar, and 1/4 cup strong brewed chicory coffee in a large saucepan over medium heat, stirring constantly, 4 minutes or until mixture reaches a syrup-like consistency. Stir in 1 3/4 cups strong brewed chicory coffee, half-and-half, and vanilla; bring to a simmer over medium heat, stirring occasionally. If desired, stir in 2 Tbsp. chocolate liqueur per 1 cup punch just before serving.