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.
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
- 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.
- Place reserved egg whites in blender and blend until peaks form, then fold into punch mixture and bottle. Serve chilled.