Spirits Coffee Milk Punch Be the first to rate & review! 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. Classic Cocktail Recipes By David Wondrich and John Gertsen Updated on September 15, 2016 Print Rate It Share Share Tweet Pin Email Yield: 30 drinks Ingredients ½ pound ground coffee (ground for French press) 64 ounces whole milk 1 cup superfine sugar 8 ounces fresh lemon juice 750 milliliter bottles white rum ⅔ Two-thirds 750-ml bottle Bénédictine (brandy-based herbal liqueur) ½ One-half 750-ml bottle maraschino liqueur 1 ½ teaspoons freshly grated nutmeg Ice, preferably 1 large block Directions 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. 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. Rate it Print Updated by Misty Kalkofen