My F&W
quick save (...)

Coffee Milk Punch

  • SERVINGS: Makes about 30 drinks
  • MAKE-AHEAD

Mixologists John Gertsen and Misty Kalkofen of Drink in Boston created this sweet, slightly grainy punch. When the milk curdles, says David Wondrich, "it will produce a truly revolting-looking mass." Strain the punch through a very-fine-mesh strainer or, even better, through cheesecloth or a clean white T-shirt. Chill thoroughly before serving as a great, potent after-dinner drink.

cocktails Glassware Guide

  1. 1/2 pound ground coffee (ground for French press)
  2. 64 ounces whole milk
  3. 1 cup superfine sugar
  4. 8 ounces fresh lemon juice
  5. Two 750-ml bottles white rum
  6. Two-thirds 750-ml bottle Bénédictine (brandy-based herbal liqueur)
  7. One-half 750-ml bottle maraschino liqueur
  8. 1 1/2 teaspoons freshly grated nutmeg
  9. Ice, preferably 1 large block
  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.
  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.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.