Friday, December 9, 2011

Milk Punch...

Well, it's that time of year again — time for some Finderskeepers Market Holiday Milk Punch! We were so pleased to be featured in the Lexington Herald-Leader yesterday with the recipe. If you ever made snow cream as a child, you are going to love this punch. We've turned up the volume with the addition of some dark rum and brandy. Enjoy!

Finderskeepers' Holiday Milk Punch
1 cup sugar
1 cup dark rum
1/2 cup brandy
2 tablespoons vanilla extract
1/2 gallon whole milk
Grated nutmeg

Dissolve sugar in rum, brandy and vanilla extract in a large, heavy pitcher. Add milk, and freeze until very cold and slushy, about 4 to 8 hours. Pour into glasses, grate nutmeg over each glass, if desired, and serve. The punch can be kept in your freezer for up to two weeks.

Photo via


  1. One of my favorites, make it every Christmas and sometimes other parts of the years as well. Thanks for sharing, Richard from My Old Historic House.

  2. He hecho el ponche, muy rico, gracias por la receta, besos.