908 Milk Punch

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

A glass of milk punch is often served with Turtle Soup and is prepared as follows:


Ingredients for 1 litre (1¾ pt or 4½ U.S. cups)

  • dl (12 fl oz or U.S. cups) syrup at 17° on the saccharometer (made from dl (9 fl oz or 1⅛ U.S. cups) water and 150 g (5 oz) sugar); the zest of 2 small oranges and 2 small lemons; 3 dl (½ pt or U.S. cups) Rum; 1 dl ( fl oz or ½ U.S. cup) Kirsch; dl (5 fl oz or U.S. cup) milk; the juice of 3 oranges and 3 lemons.


    Bring the syrup to the boil, add the orange and lemon zests, cover and infuse for 10–12 minutes; add the rum, Kirsch, milk, orange and lemon juices and allow the mixture to rest for 3 hours. At the last moment pass through a very fine clean cloth and serve very cold.