Best 3 Caribbean Milk Punch Recipes
Embark on a tropical culinary journey with Caribbean Milk Punch, a delightful and versatile cocktail that embodies the vibrant spirit of the Caribbean. Originating from the islands, this creamy and flavorful drink has captivated taste buds for generations. With variations spanning different regions, each recipe brings unique nuances to the classic concoction. From the traditional Jamaican Milk Punch, renowned for its smooth texture and balanced flavors, to the boozy Barbados Milk Punch, packing a punch with its higher rum content, this article presents a collection of authentic recipes that capture the essence of the Caribbean. Whether you prefer the simplicity of the Classic Caribbean Milk Punch or the indulgent richness of the Spiced Caribbean Milk Punch, infused with aromatic spices, there's a recipe here to suit every palate. So, gather your ingredients, shake or stir your way to perfection, and let the Caribbean Milk Punch transport you to a world of tropical bliss.
Check out the recipes below so you can choose the best recipe for yourself!
CARIBBEAN RUM PUNCH
This delicious concoction is the traditional rum punch recipe used in the West Indies, passed down for years. The old rhyme goes, 'One of sour, two of sweet, three of strong, four of weak.' Any fruit juice can be used. Serve chilled over ice, with fruit garnishes and a sprinkling of grated nutmeg.
Provided by HeatherB
Categories Drinks Recipes Punch Recipes Adult Punch Recipes
Time 10m
Yield 20
Number Of Ingredients 6
Steps:
- In a pitcher, combine lime juice, simple syrup, rum and orange juice. Add a few dashes of bitters and some grated nutmeg to taste. Serve chilled over ice.
Nutrition Facts : Calories 165.5 calories, Carbohydrate 21.4 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0 g, Sodium 1.8 mg, Sugar 4.4 g
CLARIFIED MILK PUNCH
Steps:
- Heat 2 1/4 cups of water to 208 degrees F. If you have an electric kettle with a temperature setting, great. If not, bring the water to a boil in a saucepan, kill the heat and count to 20. Pour the water over the teabags into a quart vessel and steep 3 minutes before removing the bags. (Do not wring out or squeeze the bags.)
- Add the sugar to the hot tea and stir to dissolve. Then add the port, rum, Allspice Dram, and lemon juice. Cool to room temperature, about 20 minutes.
- Pour the milk into a glass pitcher and then follow with the tea mixture. (Yes, it will curdle.) Park on counter for 1 hour. Do not shake, stir or molest in any way. Just let the magic happen. Oh, and make sure the tea goes into the milk, not the other way around.
- Line a large, fine-mesh sieve with a commercial-sized coffee filter (we like those made for 1.5-gallon machines) and strain the mixture into a wide, 4-quart container. Once completely filtered, typically about 1 hour, transfer to a quart jar or pitcher and chill to serve. (See Cook's Note.)
- Store tightly sealed in the refrigerator for up to 2 months.
- Heat a heavy skillet over low heat for 2 to 3 minutes. Toast the allspice berries until fragrant, about 1 minute, then roughly crush.
- Combine the rum and crushed allspice berries in a quart-sized glass jar, seal the lid tightly and give it a good shake. Steep for 10 days.
- Strain the allspice-infused rum through a fine-mesh sieve into a small saucepan and add the sugar. Heat over low, stirring occasionally, until the sugar is fully dissolved, about 15 minutes. Cool to room temperature before storing in a glass jar or bottle.
- Note: Any overproof rum will work here, meaning any rum over 50 percent ABV. But navy-strength rum, typically bottled at 57 percent ABV, is my favorite. Just remember: The higher the ABV of the rum, the higher the ABV of your resulting dram.
CARIBBEAN MILK PUNCH
Brandy milk punch became popular in the American colonies, when it was considered a cure for the common cold. Though its medicinal benefits are still up for debate, the drink became popular at Brennan's as a hangover cure, and now it's a staple on many New Orleans brunch menus. This version, made with gold rum, is a tropical twist on the original. -Nora Horvath for Food Network Magazine
Provided by Food Network
Categories beverage
Time 15m
Yield 1 drink (plus extra vanilla syrup)
Number Of Ingredients 6
Steps:
- Make the vanilla syrup: Combine 1 cup water, the sugar and vanilla bean in a small saucepan. Bring to a simmer over low heat, stirring until the sugar dissolves. Remove from the heat and let cool, then remove the vanilla bean.
- Make the cocktail: Combine 1 ounce vanilla syrup, the rum, bourbon and heavy cream in a cocktail shaker with ice. Shake until frothy.
- Strain the drink into a coupe glass. Sprinkle with nutmeg.
Tips:
- Use fresh ingredients. This will make a big difference in the flavor of your punch.
- Don't over-dilute your punch. Milk punch is a rich and creamy drink, so you don't want to water it down too much.
- Chill your punch before serving. This will make it even more refreshing on a hot day.
- Garnish your punch with a sprinkle of nutmeg or cinnamon. This will add a festive touch and make your punch even more flavorful.
- Experiment with different flavors. You can add fruit juices, spices, or even chocolate to your milk punch to create different variations.
Conclusion:
Caribbean milk punch is a delicious and refreshing drink that is perfect for any occasion. It's easy to make and can be customized to your own taste. So next time you're looking for a new cocktail to try, give milk punch a try. You won't be disappointed.
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