Jamaican Milk Punch

RECIPE: Adapted by Martin Cate, Smuggler’s Cove, San Francisco

Photo: Kelly Puleio

December 12, 2025

Sweet and creamy decadence.

For sweet, creamy decadence, blend up a batch of Jamaican Milk Punch with this easy adaptation from Martin Cate, owner of San Francisco’s Smuggler’s Cove. “It’s yet another wonderful way to enjoy rum—the perfect spirit for before dinner, after dinner … and breakfast,” says Cate.

Ingredients

10 oz. blended Jamaican rum
10 oz. whole milk
10 oz. heavy whipping cream
5 oz. rich demerara syrup (2:1)
2 1/2 tsp. pure vanilla extract
10 dashes Angostura bitters

Glass:punch or rocks
Garnish:nutmeg

Preparation

Combine all of the ingredients in a sealable container, mix well, then chill for at least 6 hours. Before serving, mix briefly in a blender without ice until light and fluffy. Serve over ice cubes and garnish with freshly grated nutmeg.