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Nina Compton’s
Milk Punch


11 ounces El Dorado 5-year rum

11 ounces Chairman’s Reserve rum

40 ounces whole milk                 

2 (12-ounce) cans evaporated milk

1 quart cream

1 dozen eggs

2 cups sugar

20-24 dashes Angostura Bitters


  1. Combine first five ingredients in a large container. Separate eggs, reserving whites. Place egg yolks in a blender and blend together. Slowly add sugar and bitters and blend until yolks start to stiffen. Fold into liquid mixture until incorporated.
  2. Place reserved egg whites in blender and blend until peaks form, then fold into punch mixture and bottle. Serve chilled.