Homemade Coffee Cream Punch
Ingredients to make homemade coffee cream punch:
- 250 milliliters of coffee (optional decaffeinated)
- 250 milliliters of white rum (optional brandy)
- 1 liter of milk (optional semi-skimmed)
- 250 grams of white sugar
- 4 egg yolks
How to make Homemade Coffee Cream Punch:
- Arrange the necessary ingredients and utensils on your work table to prepare this intoxicating coffee cream punch recipe. To do this, first separate the yolks from the whites of the 4 eggs and reserve. Second, pour the rest of the ingredients into several containers, after measuring them.
- Mix the sugar with the 4 egg yolks, until you achieve a creamy consistency.
- Pour the milk into a saucepan and heat over medium-high heat.
- Before the milk boils, add the egg yolks and the coffee. Mix until all the ingredients are completely integrated. Stir constantly and continue cooking over medium-low heat so that the coffee cream punch is just right.
- When you get the thickness you want, add the rum and keep stirring. Mix until the liquor is fully integrated into the content. The ideal consistency of the coffee cream punch is slightly thick, that is, neither very liquid nor very dense. However, the texture of homemade and artisan punches always depends on the taste of whoever prepares them.
- Tip: the rum is added near the end of the preparation because otherwise it will evaporate.
- You can serve this Christmas drink hot when it is freshly prepared or leave it refrigerated to serve it cold. In Venezuela it is consumed cold, often served with ice. This coffee punch keeps very well in the fridge for up to a week, even longer.
- Undoubtedly, your guests will love the homemade coffee punch for its texture and delicate flavor.
