Cambridge Milk Punch
Serves 2
600ml (1 pint) Milk
50g (2oz) Sugar
½ Lemon
1 Egg yolk
4 tbsp Dark Rum
2 tbsp Brandy
Finely peel the oranges, removing only the outer waxy layer.
Reserve 1 - 2 tablespoons of milk, place the remainder into a saucepan with the sugar and lemon
rind.
Simmer gently for 10 minutes, remove and discard the lemon rind.
Beat the reserved milk with the egg yolk, add the rum and brandy slowly whilst whisking.
Whisk the mixture into the heated milk until frothy.
Serve hot.
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