Milk Punch (English Style) 1711
A creamy, rich punch made with milk, sugar, and spirits, traditionally served throughout England during the 18th century.
Instructions
- In a large bowl, combine 2 cups of milk with 1/2 cup of sugar and stir until the sugar dissolves.
- Add 1 cup of brandy and 1/2 cup of dark rum to the milk mixture.
- Grate in fresh nutmeg (about 1/2 teaspoon) and mix well.
- Strain the mixture through a fine-mesh sieve into a punch bowl to remove any solids.
- Refrigerate for 1-2 hours to chill.
- Serve in cups or punch glasses over ice, garnished with a sprinkle of nutmeg.
- Add 1 cup of brandy and 1/2 cup of dark rum to the milk mixture.
- Grate in fresh nutmeg (about 1/2 teaspoon) and mix well.
- Strain the mixture through a fine-mesh sieve into a punch bowl to remove any solids.
- Refrigerate for 1-2 hours to chill.
- Serve in cups or punch glasses over ice, garnished with a sprinkle of nutmeg.
Ingredients
• 2 cups Milk
• 0.5 cup Sugar
• 1 cup Brandy
• 0.5 cup Dark rum
• 0.5 teaspoon Nutmeg