Anna Polanco

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Recipe of Milk Punch with Whipped Cream

Milk Punch with Whipped Cream

10 mins
10 mins
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Milk punch with whipped cream and cinnamon. This drink is typical of the Christmas season but why not do it on a special day at any time of the year. Egg-based milk punch recipe that you'll love.
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8 portions
  • 2 liters whole milk
  • 200 grams condensed milk
  • 1 teaspoon nutmeg
  • 4 egg yolks
  • 2 egg whites
  • 15 grams sugar
  • 1 pinch salt
  • 200 milliliters whiskey
  • 1 raja cinnamon


We start by pouring all the milk into a pot, and heating it right up to the boiling point. Being milk, if we let it exceed the boiling point will begin to stick to the pot
When boiling, lower the heat to maintain that temperature and mix in the milk condensed milk jar, nutmeg and cinnamon in raja.
Let's beat the egg separately. First, we will beat the yolks by adding the sugar in the form of rain little by little until the dark yellow color of the yolks goes white. And second the clear ones to point of snow.
Having the two preparations, we return to the pot, which should be cooled off. First we add alcohol (whiskey) and stir
Then we will throw the egg whites, which will dye the milk until it gives the creamy color characteristic of the punch. Finally, we throw the whites, which will be much more complicated to integrate into the milk (it takes a lot of patience.
Once integrated all the ingredients beat to get the thickness you want.


Until it is as little as room temperature we will serve it with ice or with whipped cream and cinnamon powder.


You can use a whiskey but you can also use rum or a mixture of brandy and white rum. It should be noted that this drink carries raw egg, so it must be stored well refrigerated, and consumed in 24 hours if possible.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (1)
Ruthy García
10/05/2018 14:13:07
Se vé riicooo

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