Coffee Milk Punch

Cook Time:

20 mins

Steep Time:

1 day 2 hrs

Total Time:

1 day 2 hrs 20 mins

Yield:

30 drinks

This clear coffee milk punch might not look like a caffeinated cocktail at first blush, but we promise it’ll surprise and delight fans of classic coffee drinks like an Espresso Martini or Carajillo. With sweet yet herbaceous notes from the Benedictine, tart lemon juice, and a bracing backbone of white rum, this punch isn’t playing around. Luckily, this recipe yields enough for everyone to have second (or third!) servings. — Oset Babür-Winter

Frequently asked questions

What is Benedictine?

Made from a base of Cognac and sweetened with honey, Benedictine liqueur has a luscious sweetness that balances an array of earthy, herbal, floral, and gently bitter flavors. Classic uses for Benedictine include familiar cocktails like the Vieux Carré or the Singapore Sling. You’ll often find our editors using a bottle to make an Overstory Toddy when it’s chilly outside!

How do you make coffee using a French press?

If you’re new to using a French press, don’t worry — it’s an easy, incredibly versatile tool to use. Simply pour hot water on top of the ground coffee you add to the press, let it sit and steep, and press to pour. Here’s our guide to how to make a perfect cup of coffee using a French press, and don’t forget to try your hand at French press sangria.

What is the difference between maraschino liqueur and cherry heering?

While cherry heering adds a strong, sweet cherry note alongside a bright red color to any cocktail, maraschino liqueur is clear and exhibits a slightly more bittersweet flavor. The two might seem like possible substitutes for one another, but we recommend against trying to use cherry heering in this punch, as the sweetness will be too strong alongside the Benedictine and sugar.

Tips from the Food & Wine Test Kitchen

Freshly grated nutmeg is the most aromatic garnish for this drink, but it’s alright to use pre-ground nutmeg in a pinch. One corner you shouldn’t try to cut? Lemon juice! Fresh is always best when it comes to citrus juice in your cocktails.

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Ingredients

1/2 pound ground coffee
64 ounces whole milk
1 cup superfine sugar
8 ounces fresh lemon juice
1 750-milliliter bottle white rum
16 ounces Benedictine
16 ounces maraschino liqueur
1 1/2 teaspoons freshly grated nutmeg
Ice (preferably 1 large block)

Directions

Add ground coffee and milk to a large pitcher and stir until combined. Refrigerate for 24 hours.
Pour the coffee milk mixture through a fine strainer into a large saucepan and keep warm over moderate heat.
Add sugar and lemon juice to a large bowl and stir until sugar is dissolved.
Add rum, Benedictine, and maraschino liqueur; the mixture will look curdled. Pour the mixture through a fine strainer into a punch bowl and let cool, then refrigerate until chilled, about 2 hours. Add ice and top with freshly grated nutmeg before serving.