Milk Punch

Revision as of 19:13, 13 June 2007

A Milk Punch is a drink which consists Brandy, Dark Rum, Sugar, and Milk.

Recipe

• 1 oz Brandy,
• 1/2 oz Dark Rum,
• 2 teaspoons Sugar Syrup,
• 2 dashes Vanilla Extract,
• 4 oz Whole Milk.

Shake with Ice, and then strain into an Ice-filled Tall Glass. Garnish with Grated Nutmeg.

Note: You can substitute Vanilla Syrup for the Sugar Syrup and Vanilla Extract.

Historical References

Clarke's Complete Cellarman, by William Clarke, 1830

"Steep the rind of six Seville oranges and of the same quantity of lemons in a quart of rum for a few days, occasionally agitating the mixture; then squeeze the oranges and lemons which you pared, upon three pounds of loaf sugar in a pan, and add a gallon of water, and half a gallon of hot milk, stirring the whole together; after which add the tincture obtained from the lemons and rum. Filter, and the preparation may be taken into immediate use. If you keep it, place it in a cold cellar."

The Practice of Cookery, By Dalgairns, 1830

"The rinds of nine lemons are to be steeped, for eighteen hours, in two quarts of brandy, then mixed with the strained juice of the lemons, one and a half pound of sugar, five pints of water, and one grated nutmeg; one quart of new milk, made boiling hot, being added, it is to be strained through a jelly-bag."

Another way to make Milk Punch.

"In twenty quarts of brandy, the peel of thirty Seville oranges, and thirty-six lemons, are to be infused for twelve hours; thirty quarts of water and fifteen pounds of double-refined sugar are to be boiled, and when cold, the strained juice of the oranges and lemons is to be added to it; it is then to be put into a cask, together with the brandy, strained from the peel; a quart of boiling milk being poured into the cask, it is to be bunged up, and allowed to stand till it become fine, beforebeing bottled. It will be the better for remaining a year in the cask."

Another way to make Milk Punch.

"Eight pounds of refined sugar are to be dissolved in the strained juice of three dozen lemons, and, when quite settled, two gallons of brandy, and two gallons and a half cold water, are to be added, and also the lemon-peel; one gallon of boiling milk being then poured over the ingredients, thet are to stand closely covered for twenty-four hours; when, being skimmed, and run through a very thick jelly-bag, it may be quickly bottled, and will be fit for immediate use; but it improves by keeping."

A Cyclopædia of Several Thousand Practical Reciepts..., By Arnold James Cooley, 1846

"(Milk Punch or Verder.) Yellow rinds of 2 dozen lemons; steep for 2 days in rum or brandy 2 quarts; then add spirit 3 quarts more; hot water 3 quarts; lemon juice 1 quart; loaf sugar 4 lbs; 2 nutmegs, grated; boiling milk 2 quarts; mix, and in 2 hours strain through a jelly bag."

New York Daily-Times, 21st March 1855

"...punish any person who shall pour into any milk pitcher, bowl or basin, any of that "beverage of hell" called rum, for the purpose of making therewith that awful and monstrous liquid called milk punch,"

Cups and their customs, by H. Porter and G.E. Roberts, 1863

"In Cambridge (a town of no mean authority in such matters) Milk Punch is made after the following fashion.

Recipe for Milk Punch.

Boil together a quart of milk, four onces of loaf sugar, a small stick of cinnamon, and the peel of one lemon; then beat together the yolks of three eggs and the white of one; add the boiling compound very gradually, and keep continually stirring the mixture while you pour into it a wine-glassful of rum and one of noyeau. Serve hot."

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• Brandy Alexander
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