Friday, December 9, 2011

Milk Punch...

Well, it's that time of year again — time for some Finderskeepers Market Holiday Milk Punch! We were so pleased to be featured in the Lexington Herald-Leader yesterday with the recipe. If you ever made snow cream as a child, you are going to love this punch. We've turned up the volume with the addition of some dark rum and brandy. Enjoy!


Finderskeepers' Holiday Milk Punch
1 cup sugar
1 cup dark rum
1/2 cup brandy
2 tablespoons vanilla extract
1/2 gallon whole milk
Grated nutmeg

Dissolve sugar in rum, brandy and vanilla extract in a large, heavy pitcher. Add milk, and freeze until very cold and slushy, about 4 to 8 hours. Pour into glasses, grate nutmeg over each glass, if desired, and serve. The punch can be kept in your freezer for up to two weeks.


Photo via Kentucky.com

2 comments:

  1. One of my favorites, make it every Christmas and sometimes other parts of the years as well. Thanks for sharing, Richard from My Old Historic House.

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  2. He hecho el ponche, muy rico, gracias por la receta, besos.

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