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Yield
Serves : Makes about 30 drinks

How to Make It

Step 1    

In a large pitcher, stir the ground coffee with the milk and refrigerate for 24 hours. Pour the coffee milk through a fine strainer into a large saucepan and warm over moderate heat; keep warm.

Step 2    

In a large bowl, stir the sugar with the lemon juice until the sugar dissolves. Stir in the rum, Bénédictine, maraschino liqueur and nutmeg. Add the warm milk; the mixture will look curdled. Pour the mixture through a fine strainer into a punch bowl and let cool, then refrigerate until chilled, about 2 hours. Add ice.

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