Snow punch is the reason we reach for the Thermomix® almost every evening in December. 800 g milk, sugar, vanilla sugar and half a cinnamon stick. 7 minutes at 80 °C, then Licor 43 added, cream on top. Ready to serve in 10 minutes.
Snow punch tastes creamier than classic mulled wine and is ready in half the time. At a Christmas market a cup costs around 5 euros; made in the Thermomix® you get four servings for a fraction of that. If you are expecting guests, simply double the quantities.
Wonderful Snow Punch with the Thermomix®
Ingredients 0 / 7 ✓
- 800 g milk (3.5% fat)
- 60 g sugar
- 2 sachet vanilla sugar
- 1/2 cinnamon stick
- 80 g Licor 43 or vanilla liqueur
- 250 g whipped cream (from a can)
- 2 pinches cinnamon ground
Instructions 0 / 2
-
1
Heat the milk and sugar.
Add the milk, sugar, vanilla sugar and cinnamon stick to the mixing bowl and heat for 7 minutes / 80°C / reverse direction / speed 1.
-
2
Finish the snow punch.
Remove the cinnamon stick, add the Licor 43 and mix for 10 seconds / speed 3. Divide the snow punch between glasses, top with cream and a little ground cinnamon and serve immediately.
Tip: Replace around 100 g of the milk with double cream for an even creamier punch. Instead of Licor 43 you can also use white or dark rum.
Video
Nutrition per serving
800 g milk with cinnamon stick: 7 minutes, 80 °C, speed 1
Add 800 g milk (3.5% fat), 60 g sugar, 2 sachets of vanilla sugar and half a cinnamon stick to the mixing bowl. Heat for 7 minutes at 80 °C in reverse direction at speed 1. The reverse direction protects the cinnamon stick so it stays whole and is easy to remove afterwards. Whole milk gives the punch its creaminess. Using semi-skimmed milk will make it thinner.
Adding Licor 43: 80 g is enough
Remove the cinnamon stick, add 80 g Licor 43 and mix for 10 seconds at speed 3. If you prefer a stronger punch, use 100 g. For an alcohol-free version, leave out the liqueur and use 2 tbsp of vanilla syrup instead. The vanilla flavour of Licor 43 pairs particularly well with the warm milk and cinnamon.
Cream and cinnamon on top: how we serve it
Pour the snow punch into glasses or mugs, add a portion of whipped cream and dust with ground cinnamon. Serve immediately. If you like, place a strip of orange zest on the rim of the glass. Snow punch goes well with candied almonds made in the Thermomix® or vanilla kipferl biscuits.
Cream instead of milk, rum instead of Licor 43
For an even creamier punch, swap 100 g of the milk for 100 g double cream. White or dark rum works just as well as Licor 43. Hazelnut liqueur adds a nutty note. A splash of advocaat or eggnog on top makes it particularly rich.
Storing and reheating
Store the punch without cream in a sealed container in the fridge. It keeps for up to 3 days. To reheat, warm for 5 minutes at 70 °C / speed 1 in the Thermomix® or in a saucepan over a medium heat. Add the cream and cinnamon only when serving.
If you often have guests in December, make double the quantity in advance and reheat in portions. More recipes for the festive season: our Christmas liqueur snow cloud, Christmas jam and our roundup of the 17 best liqueur recipes made in the Thermomix®.
Also lovely: angel punch with the Thermomix®.
