POUR coffee into large punch bowl. Place 2 1/4 cups evaporated milk, 1/2 cup sugar and vanilla extract in blender; cover. Blend until frothy. Add milk mixture to coffee. Repeat with remaining evaporated milk and remaining sugar. Add small scoops of ice cream to punch and top with chocolate curls.
LADLE punch into cups; sprinkle with cinnamon, if desired. Makes 4 1/2 quarts.
* Measure 2 rounded tablespoons of ground coffee to every 6 ounces of water. Vary measurements to suit your individual taste.
HINT: To make chocolate curls, carefully draw a vegetable peeler along edges of a bar of NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate.