Milk Punch Cocktail Recipe From Dan Searing

Adapted from "The Punch Bowl" by Dan Searing

Cambridge Milk Punch
No Ratings
Cambridge Milk Punch, Adapted from "The Punch Bowl" by Dan Searing
Prep Time
Cook Time
to 20 servings
Total time: 10 minutes
  • 2 quarts whole milk plus 2 tablespoons, divided
  • 12 lightly crushed sweet almonds
  • ¼ teaspoon pure almond extract
  • Zest of 2 lemons
  • 1¼ cups demerara sugar
  • 3 egg whites
  • 2 cups brandy
  • 1 cup dark rum
  1. In a large saucepan set over medium heat, combine 2 quarts of milk with the almonds, almond extract, zest and sugar. Bring the mixture to a gentle boil, between 200° and 212°, stirring regularly, and cook for about 5 minutes. Strain the milk, discarding the solids. Keep the liquid warm.
  2. Whisk the egg whites with the remaining 2 tablespoons of milk (chilled, if possible) and stir them into the warm milk mixture. While stirring, add the brandy and rum. Beat the mixture vigorously until it has a light froth on top. Pour into a punch bowl and serve immediately.
Rate this recipe