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Spiced Rum Milk Punch

This spiced-up twist on the classic Southern Milk punch is sure to give you that warm, toasty feeling you’re looking for. And although the name itself may not sound appetizing to you, don’t let this one slip by without giving it a chance. 

Spiced Rum Milk Punch decorated with cinnamon. Against the background of Christmas decorations on a wooden table

Let’s take a closer look at spiced rum milk punch and all that this cocktail entails. 

How to Make Spiced Rum Milk Punch

This is easily one of our favorite rum drinks. Check out our simple, easy recipe for a spiced rum milk punch cocktail right down below. You’re going to love it!

Spiced Rum Milk Punch decorated with cinnamon. Against the background of Christmas decorations on a wooden table

Spiced Rum Milk Punch

Yield: 1
Prep Time: 5 minutes
Total Time: 5 minutes

For best results, use a cocktail glass that has been chilled in the freezer.

You can also let your glass sit with ice cubes in it as you prepare the drink. Toss the cubes out before you strain the cocktail into the glass.


  • 1 ½ oz spiced rum
  • 3 oz milk or cream
  • ¾ oz simple syrup 
  • Vanilla extract to taste
  • Freshly grated nutmeg for garnish
  • Freshly grated cinnamon for garnish


  1. Fill a shaker with ice cubes. 
  2. Pour the milk, spiced rum, vanilla extract, and simple syrup into a shaker over the ice. 
  3. Vigorously shake the ingredients together until well-combined and chilled. 
  4. Strain the drink into a glass. 
  5. Garnish the drink with a dusting of both cinnamon and nutmeg. 

Did you make this recipe?

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About and History

Despite the widespread notion that this drink has southern roots, it actually stems from the United Kingdom. The drink, which was initially made using bourbon, sugar, vanilla extract, and milk, dates back to the 1600s – perhaps even further, but it’s tough to find records predating print. 

In fact, it’s widely accepted that both Benjamin Franklin and Queen Victoria enjoyed the drink on occasion. If these big names in history can get on board with this drink, we sure can. 

The history goes that the concept of milk punch began when William Sacheverell recorded it in his travelogue of the Scottish isle of Iona. The goal of the recipe was to curdle the milk, then strain the lactic acid to use as the base of the drink. Adding brandy accomplished this and allowed the drink to be bottled. 

By the eighteenth century, the drink had piqued in popularity; this was when the Queen discovered her love of the drink, and she issued a royal warrant concerning it. 

Today, modern versions are made using either milk or fresh cream. It’s highly popular in New Orleans, especially during traditional holidays, which is how it gained its southern reputation. Some people use eggnog instead of milk around Christmas time, particularly, but the integrity of the drink remains the same. 


If you are lactose intolerant or vegan, you can use this same recipe by replacing the milk with nut milk such as almond milk or soy milk. You can also use eggnog in place of any kind of milk for a thicker, more festive option. 

Top off your spiced rum milk punch with a whole cinnamon stick for a beautiful presentation, and cheers to a wonderful holiday season! 

Also, don’t forget to try the popular variation, the bourbon milk punch!

Spiced Rum Milk Punch
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

Written by Paul Kushner

I have always had a deep interest in the restaurant and bar industry. My restaurant experience began in 1997 at the age of 14 as a bus boy. By the time I turned 17 I was serving tables, and by 19 I was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, I opened my first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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