Coffee Milk Punch

1. 1

   In a large pitcher, stir the ground coffee with the milk and refrigerate for 24 hours.

2. 2

   Pour the coffee milk through a fine strainer into a large saucepan and warm over moderate heat; keep warm.

3. 3

   In a large bowl, stir the sugar with the lemon juice until the sugar dissolves.

4. 4

   Stir in the rum, Benedictine, maraschino liqueur and nutmeg.

5. 5

   Add the warm milk; the mixture will look curdled.

6. 6

   Pour the mixture through a fine strainer into a punch bowl and let cool, then refrigerate until chilled, about 2 hours.

7. 7

   Add ice.

* Per serving · 4 servings · Values may vary.

No additional tips available.