Adventures in good eating — recipes and food writing by Margaret “Meps” Schulte
Milk punch for the lactose-intolerant
Serves: 4
1/2 C dark rum
1/4 C brandy
2 t vanilla extract
1/3 C sugar
4 C Lactaid milk (preferably whole milk)
Fresh nutmeg for garnish
Combine all ingredients, stir well, and place in freezer for at least 4 hours. Serve sprinkled with fresh-ground nutmeg.
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