Frothy Cappuccino Punch 

1 gallon freshly brewed, double-strength ground coffee*, chilled
3 cans (12 fl. oz. each) evaporated milk, chilled, divided
1 cup granulated sugar, divided
1 teaspoon vanilla extract
1 quart chocolate ice cream
nestle toll house semi-sweet chocolate baking bars, made into curls
Ground cinnamon (optional)

POUR coffee into large punch bowl. 
Combine 2 1/4 cups evaporated milk, 1/2 cup sugar and vanilla extract in blender 
blend until frothy. Add milk mixture to coffee. 
Repeat with remaining evaporated milk and remaining sugar. 
Add scoops of ice cream to punch and top with chocolate curls.