THE LEGEND OF
THE MILK PUNCH
LL ALONG THE PARADE ROUTE FRIENDS
and families gather to enjoy each other's
company on Parade Day. Every type of
food and beverage is served… some Irish, all
Southern. In the early 2000’s, one recipe became
a favorite of ours so we want to share it with you. It
is an alcoholic drink so for those that don’t imbibe,
please excuse us for sharing.
We’ve tasted many milk punches. Some are made
with ice cream and most, in our humble opinion,
are made with too much alcohol. Raymond’s
learned about this delicious concoction in the early
2000’s when he brought a gallon over for the Irish
dignitaries to try. Every year since, we have asked
him to make it for us and each year the number of
gallons requested grows. People love this mixture!
Consider it our little pot of gold. In 2019, Raymond
made 12 gallons!
Thanks Raymond!
46 wearinofthegreen.com
Raymond’s Milk Punch
3 Cups White Sugar 1 Cup Brown Sugar 1 ½ Cups Water 6 Cinnamon
Sticks 1 Gallon Milk 1 Fifth of Rum (Bacardi Dark), Brandy or Bourbon
(Ezra Brooks 90 proof) 2 Ounces Real Vanilla Extract 1 Tablespoon
Almond Extract
1. Make a simple syrup.
a. Mix sugar and water in a pot over heat. Stir the mixture until it is
brought to a boil. b. Add cinnamon sticks and simmer for half an hour.
c. Cool over night for best results.
2. Combine ingredients.
a. Pour out (but save) more than one quart of the gallon of milk. b. Add
your measured liquor of choice to the plastic milk container (always pour
liquor into milk—if you pour milk into liquor, it will curdle!). Shake well.
c. Add 1 ½ cups of the simple syrup
mixture, the vanilla extract and the
almond extract. d. Fill plastic container
with saved milk.
e. Shake hard and freeze overnight.
3. Serve.
a. Thaw 1 to 1 ½ hours before serving.
b. Shake occasionally while thawing.
This is best served while there are still
ice crystals in the mixture.
This Milk Punch recipe is approved,
recommended and tasted by
Raymond McKee.
AN IRISH BEVERAGE
A
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