Three Milk Punch recipes

Bars and Clubs spoke to three industry leaders to learn more about their milk punches, and why they think this cocktail is so popular. We also asked them to share their prized recipes, which can be found below.

The tiramisu milk punch was created at Carlton’s Capitano.

Tiramisu Milk Punch


  • 140g cacao nibs
  • 700ml Plantation Dark Rum
  • 300g lady finger / savoiardi biscuits
  • 1500ml full cream milk
  • 120ml cold filter coffee
  • 187.5 Pennyweight muscat
  • 45ml gomme syrup
  • 45ml Mr Black Coffee Liqueur
  • 6g of lactic acid
  • You’ll also need coffee filters, an empty 800ml bottle and zip lock bags for this drink.


  1. Seal a zip lock bag with the rum and the cacao nibs. Cook it in a sous vide for 30 minutes at 52 degrees. This can be done in batches. Chill the infusion and strain it
  2. Crush the biscuits and add the milk to them. Allow to infuse for an hour, then strain through a sieve
  3. Make a solution of lactic acid by dissolving 6g in 60ml of filtered water
  4. Combine 90ml of the cacao rum with the cold filter coffee, muscat, gomme, Mr Black and lactic acid solution
  5. Add 535ml of the biscuit milk, stirring gently. Leave it to curdle for 10 minutes then strain through a coffee filter into your empty bottle
  6. For service: pour 75ml of the milk punch into a chilled rocks glass, over a large ice cube. No garnish required

This milk punch is on the menu at Grain Bar.

Maraca Milk Punch


  • 700ml Diplomatico Reserva Exclusiva Rum
  • 150ml pineapple juice
  • 500ml coconut water
  • 300ml milk (full fat works best)
  • 50g granulated sugar
  • 300ml lemon juice
  • 4 cloves
  • 4 star anise
  • 6 cardamom pods
  • 2 cinnamon sticks
  • 200g oats


  1. Toast the oats and spices together in a pan over medium heat for five minutes
  2. Add coconut water and dissolve sugar, then take off the heat
  3. Add rum, pineapple juice, milk and lemon juice
  4. Allow the mixture to curdle, then strain with a cheese cloth
  5. Serve over a large ice cube. In the bar, this drink is garnished with a thin meringue and toasted coconut flakes

A banana influenced milk punch recipe from the menu at Alice.

Lunchbox milk punch


  • 700ml
  • 70ml Crème de Banane
  • 210ml lime juice
  • 280ml Kafir Lime syrup
  • 300ml Nippy’s Iced Banana
  • 300ml Coconut water


  1. Bring to a light simmer with a handful of kafir lime leaves then remove from heat and allow to infuse overnight. Strain and then bottle for service.
  2. Combine all ingredient except for the Nippy’s and coconut water in a large jug and mix well
  3. In a separate jug, pour the Nippy’s Iced Banana
  4. Gently pour the punch into the milk, lightly stir and allow to sit for 5 mins
  5. Grab two more jugs and set up one with a coffee filter in a conical sieve or chinois
  6. Slowly pour the entire punch into the filter
  7. Don’t stress, it won’t be clear straight away!
  8. Once the strained liquid is running clear, transfer the filter to the other jug
  9. Pour the contents of the previous jug back into the filter (yes it will clarify)
  10. Once clear add coconut water and bottle and refrigerate for service
  11. To serve, pour 90ml over block ice, garnish with mini Panna Cotta and green coral tuile
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