Orange Cream Milk Punch Recipes

NEW YORK STATE SPECIAL MILK PUNCH

Steps:

• In a punch bowl, combine ice cream, pineapple juice, orange juice, lemon juice and milk. Stir until ingredients are blended.

ORANGE CREAM MILK PUNCH

Steps:

• Place the ice cream and sherbet in a punch bowl. Pour in the milk and lemon-lime soda. Stir gently and serve immediately.

ORANGE PARTY PUNCH

Steps:

• Prepare orange juice according to package directions; pour into a punch bowl. Stir in soda and pineapple juice. Top with scoops of sherbet. Serve immediately.

ORANGE CREAM PUNCH

Steps:

• 1. In a punch bowl, combine the sweetened condensed milk and orange juice concentrate first. Add food coloring, if desired. Add the club soda or ginger ale. Top with scoops of orange sherbet and vanilla ice cream. Decorate with slices of orange. Serve immediately.

WITCH'S BREW ORANGE CREAM PUNCH

Steps:

• In punch bowl, stir together condensed milk and pineapple juice; add orange soda.
• Top with sherbet and serve over ice if desired.
• Refrigerate leftovers.
• TIPS: Orange Pineapple Punch is a grear flavour for any time of year. Top punch bowl with mint leaves or fresh cut orange slices for refreshing taste. Pour leftover punch into ice-cube trays and freeze. Flavored ice-cubes can be chopped in blender. Spoon mixture into ice-cream bowls.

CLARIFIED MILK PUNCH

Steps:

• Heat 2 1/4 cups of water to 208 degrees F. If you have an electric kettle with a temperature setting, great. If not, bring the water to a boil in a saucepan, kill the heat and count to 20. Pour the water over the teabags into a quart vessel and steep 3 minutes before removing the bags. (Do not wring out or squeeze the bags.)
• Add the sugar to the hot tea and stir to dissolve. Then add the port, rum, Allspice Dram, and lemon juice. Cool to room temperature, about 20 minutes.
• Pour the milk into a glass pitcher and then follow with the tea mixture. (Yes, it will curdle.) Park on counter for 1 hour. Do not shake, stir or molest in any way. Just let the magic happen. Oh, and make sure the tea goes into the milk, not the other way around.
• Line a large, fine-mesh sieve with a commercial-sized coffee filter (we like those made for 1.5-gallon machines) and strain the mixture into a wide, 4-quart container. Once completely filtered, typically about 1 hour, transfer to a quart jar or pitcher and chill to serve. (See Cook's Note.)
• Store tightly sealed in the refrigerator for up to 2 months.
• Heat a heavy skillet over low heat for 2 to 3 minutes. Toast the allspice berries until fragrant, about 1 minute, then roughly crush.
• Combine the rum and crushed allspice berries in a quart-sized glass jar, seal the lid tightly and give it a good shake. Steep for 10 days.
• Strain the allspice-infused rum through a fine-mesh sieve into a small saucepan and add the sugar. Heat over low, stirring occasionally, until the sugar is fully dissolved, about 15 minutes. Cool to room temperature before storing in a glass jar or bottle.
• Note: Any overproof rum will work here, meaning any rum over 50 percent ABV. But navy-strength rum, typically bottled at 57 percent ABV, is my favorite. Just remember: The higher the ABV of the rum, the higher the ABV of your resulting dram.

MILK PUNCH

Steps:

• Combine sugar and 1/2 cup water in a small saucepan. Bring to a simmer over medium heat, stirring until sugar has dissolved. Remove from heat; let cool.
• Combine milk, cream, vanilla, cinnamon, bourbon, 1 cup ice, and 2/3 cup simple syrup (reserve remaining for another use) in a blender. Blend until smooth, about 1 minute. Serve up in a chilled coupe or over ice in a rocks glass, spooning foam over the top. Sprinkle with nutmeg; serve immediately.

ORANGE DREAM PUNCH

Steps:

• Place sherbet and frozen orange juice concentrate in a punch bowl. Allow to thaw for 10 to 15 minutes. Stir in ginger ale.