Lemon Buttermilk Rum Punch

1. 1

   Make a custard base by heating the cream and sugar and slowly adding that to the eggs and honey. Pour the mixture back into the saucepan and add salt and stir till it coats the back of the spoon, being careful to keep the heat low enough so as not to clot the eggs. Strain and add buttermilk, lemon zest and juice and rum and chill

2. 2

   When you are ready, take a hand mixer, whip it into a froth and pour into a punch bowl or pitcher and serve.

* Per serving · 4 servings · Values may vary.

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