My dear friend Bettina used to make milk punch every Thanksgiving and Christmas. Here’s her recipe.
One cup sugar
One cup dark rum
A half of cup of brandy
Two tablespoons vanilla extract
A half gallon whole milk
Grated nutmeg (optional; I’m not much a fan)
Dissolve sugar in rum, brandy, and vanilla extract in a large, heavy pitcher. Add milk; freeze until very cold or even slushy, about four to eight hours. (Can be frozen for a month.) Pour into glasses, grate nutmeg over each glass, if desired, and serve.
Happy Ho Ho!