Raymond’s Milk Punch

Serves: 5
Total Calories: 784


3 cups white sugar
1 cup brown sugar
1 1/2 cups water
6 cinnamon sticks, broken
1/2 gallon milk in 1-gallon jug
1 fifth dark rum or bourbon
1 (2-ounce) bottle vanilla extract
1 tablespoon almond extract


Two days before the party, stir and boil sugars and water, then simmer with cinnamon sticks for 1/2 hour to make flavored simple syrup; let cool, preferably overnight.

Next day, using 1/2 gallon of milk in a full-gallon jug, pour rum or bourbon into milk; put cap on and shake well. Now pour in 1 1/2 cups strained simple syrup (you may not use it all) and extracts; shake hard, then freeze overnight.

On party or game day, thaw out 1–1 1/2 hours till partially thawed. Shake occasionally while thawing; an icy middle assures serving nice icy milk punch.

Editor's Extra: Color granulated sugar red or green, then dip dampened stemware rims for fun Christmas drinks. Add a tiny candy cane and a sprig of mint!

Editor Note: My nephew, Raymond McKee, has been making this for so many years that he has perfected it . . .and is expected to bring it to many occasions. It is ideal for tailgates, as these frozen cartons travel well. Game-goers love to shake the jug and pour punch into team cups. Not just for tailgates, you’ll find many party occasions to make this ahead and handily pull it out of the freezer. —Gwen

Nutritional Facts:

Serves: 5
Total Calories: 784
Calories from Fat: 72

This Raymond’s Milk Punch recipe is from the Fast & Fabulous Party Foods and Appetizers Cookbook. Download this Cookbook today.

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