Milk Punch

By: Hannah Lee Leidy
Nina Compton’s Milk Punch
Photo by Gabrielle Geiselman

When chef Nina Compton was growing up in St. Lucia, Christmastime was more than a family affair. Friends and neighbors would pop by the house, unannounced, for camaraderie and a taste of her father’s milk punch. Sweet evaporated milk, angostura bitters, and a combination of reserve rums make up this incomparable Caribbean traditional drink.

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serves 16

  • 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.


  • Recipe By
    Nina Compton of Compère Lapin, New Orleans
  • Contributing City
    New Orleans
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