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Freezer Milk Punch

Milk punch

For good cheer with down-home style, you could try this Houston Junior League Cookbook drink concoction, complete with bourbon, rum and crème de cacao. (Photo: The Junior League of Houston, Inc.)

From Houston Junior League Cookbook


1½ gallons vanilla mellorine (*Mellorine is not widely available, so ice cream can be substituted.)
1 gallon milk
2 fifths bourbon
1 fifth rum
1 cup white crème de cacao

Recipe directions: 

Let 1 gallon mellorine thaw until mushy. Mix soft mellorine, milk, bourbon, rum and crème de cacao thoroughly. Place in freezer. Allow to thaw for 2 hours before serving. Mix well and pour over remaining ½ gallon mellorine in a punch bowl. This milk punch may be made several days in advance of a party, and any leftover may be frozen and re-frozen. Makes approximately 50 cups of punch.

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