Friday, December 04, 2009

12 Days of Christmas Baking - Day 5 - Cappuccino Mocha Punch

I love this girl. This girl has been a true friend to me the past 4+ years. We met at a Shanes concert at Providence Baptist Church in Raleigh and then dinner at Red Robin. Never would have dreamed this girl would have so much impact on my cooking, homemaking, and walk with Christ. (Sorry for no picture. Not for lack of, but for blogger being mean to me. I'll try to upload one again!)

Here is a hospitality tip from Rachael:

Hospitality Tip: the true sense of hospitality is the welcoming of strangers. Christmas is the perfect time to minister to neighbors, inviting them over for a cookie swap or a night of watching Christmas specials. Remember that hospitality is not entertaining, it is inviting people into your life to serve them and sacrificially love them with the love of Christ. So this Christmas season remember to listen and be attentive to the needs of those around you. You won't know those needs unless you take the time with them. Be purposeful. Amidst the joy that we celebrate, there are many who are desperate for a Savior. You can be the voice of hope as you share Christ through your love towards them in hospitality. Lord willing there will be more time after Christmas to continue with a gospel centered relationship where your neighbors can see that Christ is not just celebrated one month out of the year but He is your purpose for living each day.

If you like coffee and have a party to host - here you go:

Cappuccino Mocha Punch

Recipe serves 75 (see below for personal use)
4 cups water
4 cups sugar
1 small jar instant coffee (approx. 1 cup)
3 gallons of milk
3 quarts vanilla ice cream
3 quarts chocolate ice cream

Boil together water, sugar and instant coffee for a few minutes to make coffee syrup. Let cool and refrigerate until ready for use.When ready to use, mix the coffee syrup with milk. Then add the ice cream by scoops.
**For personal you can divide the recipe by ¼. To make an individual serving, combine 1 T coffee syrup, ¾ cup milk, and 1 scoop of each ice cream. You can store the coffee syrup in the fridge for at least a couple of weeks.

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