Creamy punch with the Thermomix® is ready in 15 minutes and makes 2 servings. Here is the key method: place 100 g double cream, 400 g milk, 2 tbsp brown sugar, 1 pinch of cinnamon and 1 split vanilla pod in the mixing bowl and warm for 5 min / 80°C / reverse direction / speed 1. Remove the vanilla pod, whisk 2 egg yolks with a little warm milk, add them together with 50 g dark rum and mix for 10 sec / speed 3. Done.
Creamy punch is our go-to punch for cold days. We have been making it regularly for years because it comes together faster than a classic advocaat punch and turns out just as velvety. The one point where almost everyone goes wrong is the temperature when adding the egg yolk. The Thermomix® solves that reliably, and below we explain why 80°C works for us when a pot on the hob would already cause problems at 65°C.
Creamy Punch with the Thermomix®
Ingredients 0 / 7 ✓
- 100 g double cream
- 400 g milk
- 2 tbsp brown sugar
- 1 pinch cinnamon + a little extra for dusting
- 1 vanilla pod
- 2 egg yolks
- 50 g dark rum
Instructions 0 / 3
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1
Warm the ingredients.
Split the vanilla pod lengthways, place it in the mixing bowl together with the double cream, milk, sugar and 1 pinch of cinnamon, and warm for 5 min / 80°C / reverse direction / speed 1. Remove the vanilla pod.
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2
Mix in the alcohol.
Whisk the egg yolks with a little of the warm milk in a cup or small bowl, then add to the punch together with the rum. Mix for 10 sec / speed 3.
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3
Serve.
Pour into punch glasses or mugs. Dust with a little cinnamon and serve immediately while hot.
Tip: Instead of rum you can also use cognac.
Video
Nutrition per serving
Why 80°C in reverse direction makes the creamy punch smooth by itself
On the hob the golden rule is: never above 65°C, otherwise the egg yolk curdles and the punch turns grainy. The reason is that local hot spots of 90°C and above form at the base of the pan while the thermometer at the centre still shows a harmless 60°C. It is at exactly those hot spots that the egg yolk sets.
The Thermomix® works differently. We heat the milk, double cream, sugar, cinnamon and vanilla separately from the egg yolk, at 80°C / reverse direction / speed 1. The reverse direction keeps the liquid constantly moving, and the heating element surrounds the bowl rather than sitting only at the base. There are no hot spots; the temperature is even throughout. The egg yolk is added only afterwards, tempered, and mixed in for just 10 sec at speed 3. This way the punch benefits from the thickening effect of the higher milk temperature without the egg ever reaching the critical curdling zone.
The ratio matters just as much as the temperature: 100 g double cream to 400 g milk provides enough fat for creaminess without making the punch too heavy. 2 egg yolks to those 500 g of liquid bind it noticeably without making it taste like a custard. That is our experience from hundreds of mugs.
Common pitfalls with creamy punch and our solutions
Adding the egg yolk straight into the hot milk
This is the most common mistake. Tipping the 2 egg yolks directly into the 80°C milk gives you scrambled-egg flakes instead of creaminess. Our solution: use the liaison technique. Whisk the egg yolk first with a few tablespoons of the warm milk in a cup. This raises the egg yolk temperature gradually and it thickens the liquid rather than setting. Only then return it to the mixing bowl and mix for 10 sec / speed 3. Never the other way around, so never pour the hot milk in one go over the cold egg yolk.
Leaving the vanilla pod in the mixing bowl too long
The vanilla pod is split lengthways and warmed with the milk so that the seeds release by themselves during the reverse direction. If the pod stays in for too long, the punch takes on a slightly bitter taste. Our solution: remove the pod immediately after the 5 minutes of warming. The vanilla flavour is already in the milk by then, and the scraped-out pod can be dried and stored in your sugar jar.
Adding the rum during cooking instead of at the end
If the rum were warmed at 80°C, some of the alcohol would evaporate and the aroma would go flat. Our solution: add the 50 g dark rum only after heating, together with the tempered egg yolk, and mix briefly. 50 g to 500 g of liquid is the ratio that warms you through without tasting overpoweringly of alcohol. If you prefer it milder, reduce to 30 g.
Sharp cassia cinnamon instead of mild Ceylon cinnamon
Most supermarket cinnamon is cassia cinnamon, which turns sharp and in larger quantities can taste almost medicinal. Our solution: use Ceylon cinnamon, which is finer and milder. A pinch is enough when warming; more makes the punch bitter. Add the rest as a dusting on the finished mug so the aroma stays fresh.
How to vary the creamy punch
With cognac instead of rum: Cognac or brandy makes the punch more refined and less Caribbean-sweet. Use the same quantity, 50 g, added at the end.
Alcohol-free for children: Leave out the rum entirely or swap it for a non-alcoholic rum alternative. If you want the typical punch flavour without alcohol, add a teaspoon of rum essence.
Lighter with more milk: Replacing the 100 g double cream with 100 g milk saves a few calories per serving. The punch becomes slightly less rich but still tastes rounded because the egg yolk continues to bind it.
More intense with tonka bean: Instead of the vanilla pod, or alongside it, warm half a grated tonka bean with the liquid. This gives a warm, slightly marzipan-like note that pairs well with cinnamon.
More warm Thermomix® drinks to go alongside
Creamy punch is our richest winter drink, but not the only one. If you prefer something without cream, our Snow Punch with the Thermomix® made with white wine and whisked egg white is a great choice. For the classic Christmas market flavour, try our Egg Punch with the Thermomix® with cinnamon. And for those who want maximum richness, our Hot Chocolate with the Thermomix® is the natural next step.
If you prefer a punch you can give as a gift, our Advocaat with the Thermomix® is worth a look. You can find the full range in our Thermomix® Drinks collection.
How to store leftover creamy punch
Creamy punch is best drunk straight after mixing, because keeping it warm at a low temperature for a long time causes the egg yolk to curdle gradually. We pour any leftovers into a sealed bottle and keep it in the fridge, where it will last 2 days.
When reheating, temperature is again the key point. We warm leftovers in the Thermomix® at 60°C / reverse direction / speed 1 for 3 minutes. That is enough to reach drinking temperature while staying below the critical threshold. Higher temperatures when reheating make the punch grainy because the already-bound egg yolk then sets further. The mixture should never exceed 70°C. We do not recommend freezing: the cream and egg yolk emulsion separates on thawing and turns flaky.
Frequently asked questions about creamy punch with the Thermomix®
More warm Thermomix® drinks for the cold season: Snow Punch, Egg Punch and Hot Chocolate.
