Name: Milk Punch
Cuisine: France
Ingredients: 3½ dl (12 fl oz or 1½ U.S. cups) syrup at 17° on the saccharometer (made from 2½ 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 1¼ U.S. cups) Rum; 1 dl (3½ fl oz or ½ U.S. cup) Kirsch; 1½ dl (5 fl oz or ⅝ U.S. cup) milk; the juice of 3 oranges and 3 lemons.

Preparation info

Difficulty
Easy

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

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

3½ dl (12 fl oz or 1½ U.S. cups) syrup at 17° on the saccharometer (ma

Method

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.