Punch au Lait de Coco

Rum and Coconut Milk Punch

Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • oz. white rum, preferably Martinique rhum blanc
  • ½ oz. jus de canne (cane syrup


Combine the rum, cane syrup, vanilla, coconut milk and ice in a cocktail shaker and shake vigorously. Pour, unstrained, into a goblet. Grate a little nutmeg on top.

If liked, the drink may be strained. Sweetened coconut milk, sold in tins, may be used for this drink, in which case, omit the cane syrup.