Tasting Table DC: Cambridge Milk Punch

Adapted from "The Punch Bowl" by Dan Searing

Cambridge Milk Punch
No Ratings
Cambridge Milk Punch, Adapted from "The Punch Bowl" by Dan Searing
to 20 servings
  • 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