Milk Punch - The New Eggnog

8 cups servings Prep: 10 m Cook: PT0M Total: 10 m Beginner
5.0/5 (1)
Milk Punch - The New Eggnog
This is a great alternative to making eggnog without raw eggs. There is no cooking, no whipping egg whites and cream. Just mix rum, brandy, vanilla, milk, and sugar right up and freeze. The spirits keep the milk from freezing and the freezer keeps the milk from spoiling.

Ingredients

8 cups servings
  • 1 cup sugar
  • 1 cup dark rum
  • 1/2 cup brandy
  • 2 tbsp vanilla extract
  • 1/2 gallon whole milk
  • Grated nutmeg optional

Step-by-Step Instructions

  1. Dissolve sugar in rum, brandy, and vanilla extract in a large pitcher, stirring until sugar is completely dissolved.
  2. Add milk and stir well to combine. Freeze until very cold or even slushy, about 4 to 8 hours.
  3. Pour into glasses, grate fresh nutmeg over each glass and serve immediately while cold.

Common Problems and Solutions

Q: Why isn't my milk punch getting slushy?

A: Make sure your freezer is cold enough (0°F or below) and give it the full 8 hours. The alcohol content means it won't freeze solid like ice, but should get thick and slushy. If it's too liquid, you may have added too much alcohol or not enough milk.

Q: Can I make this ahead of time?

A: Absolutely! This is perfect for make-ahead entertaining. The alcohol acts as a preservative, so it keeps well in the freezer for up to 2 weeks. Just stir well before serving as ingredients may separate slightly.

Q: Why does the recipe say the freezer keeps the milk from spoiling?

A: The combination of freezing temperatures and the alcohol content prevents bacterial growth. However, don't keep it indefinitely - consume within 2 weeks for best quality and food safety.

Tips and Techniques

Use whole milk for the richest, creamiest texture. Low-fat or skim milk will work but won’t have the same luxurious mouthfeel. For the best flavor, use quality dark rum and brandy - the spirits are prominent in this drink, so cheap liquor will be noticeable.

Ingredient Substitutions

  • dark rum: bourbon or whiskey
  • brandy: cognac or additional rum
  • whole milk: half-and-half
  • grated nutmeg: cinnamon or both nutmeg and cinnamon

Equipment Needed

  • Large pitcher (at least 2 quarts)
  • Freezer-safe container with lid
  • Microplane grater for fresh nutmeg

Historical Context

Milk punch has been a New Orleans tradition since the 1800s, often served at brunches and holiday gatherings. This freezer version became popular in the mid-20th century as home freezers became common, offering a convenient make-ahead option for hosts.