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Punch Au Lait

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 11 ingredients

  1. a gill of whipped cream
  2. Punch
  3. Cinnamon
  4. 2 tablespoonfuls of rum
  5. Nutmeg
  6. Maraschino liqueur
  7. a quart of boiling milk
  8. Sugar
  9. Cognac
  10. Brandy
  11. 3 pints vanilla
Contains Milk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. (Milk Punch.) Some imitation opaque coloured cups (as mentioned in No.
  2. 56) should be used for serving this punch.
  3. Otherwise use little fancy china cups.
  4. Pour a quart of boiling milk on to 4 ozs.
  5. of loaf sugar.
  6. Strain and cool.
  7. Freeze to the usual consistency, and add 2 tablespoonfuls of rum and the same quantity of cognac brandy, also a gill of whipped cream.
  8. Mix well, and freeze a little longer.
  9. Fill up the cups, and grate a little nutmeg or cinnamon over the top of each.
  10. 77.
  11. — PUNCH A LA NANSEN.
  12. To 3 pints of vanilla ice add a pint of Italian meringue mixture (No.
  13. 55) ;
  14. also i^-gill Maraschino liqueur.
  15. Beat up well with the spatula.
  16. Freeze a little longer, and serve in suitable fancy cups or glasses.

Plating

Cookware for this recipe

  • Saucepan
  • Whisk
  • Grater
  • Spatula
  • Sieve