Gourmet’s Kaffeeklatch Punch, 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.