"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Martinique Milk Punch Recipe

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This recipe for Martinique Milk Punch, by , is from The Carroll Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Craig Carroll
Added: Monday, September 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 Egg Yolks
1 qt Milk
1/4 c. Sugar
1/4 t. Ground Cinnamon
1/4 t. Freshly Grated Nutmeg
1/4 t. Vanilla Extract
1 Lemon (Strips of Zest)
3/4 c. Rhum

Directions:
Directions:
Put three egg yolks into a large bowl and set aside. Pour 1 qt of milk in a sauce pan and bring to a simmer over medium-high heat. Add milk to the yolks in a slow steady stream while whisking constantly. Add sugar, ground cinnamon, freshly grated nutmeg, vanilla extract and strips of lemon zest. Stir well. Add 3/4 c. aged rhum. Stir well and stain. Pour the punch into cups and serve while still hot.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
The best Rhum we found for this recipe is Oronoco from Brazil. The rhum makes all the difference in this drink. DO NOT USE CHEAP RHUM!

Milk punch was introduced to the British Isles by merchants from the East India Company and was fashionable in the early 18th century.

 

 

 

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