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1/2 cup sugar
3/4 tsp cinnamon
3 cups strong coffee
2 cups milk
1 cup rum
1/2 cup bourbon
2 quarts coffee ice cream
1 large container whipped topping (cool whip)
In a blender mix sugar, cinnamon, 1 cup of the coffee and 1 cup of the milk. Mix until well blended, and pour into a large pitcher.
Add 2 more cups of coffee, and the other cup of milk. Add the rum and bourbon, and then mix together gently. Cover and let stand in refrigerator for 4-6 hours.
Pour into a punch bowl and add the ice cream in scoops, and the container of whipped topping. Mix until well blended.