Peruvian Coffee Punch

Part cocktail, part coffee break, this Peruvian punch is a creamy, grown-up coffee drink that takes about as long to make as it does to drink. Everything goes into the blender: evaporated milk for body, instant coffee for a deep roasted kick, an egg for froth and richness, sugar to sweeten, and a generous pour of rum.

A quick blitz turns it frothy and smooth, somewhere between a coffee milkshake and a spiked nightcap.

Serve it well chilled or poured over ice, where it stays cold and creamy.

The evaporated milk is what gives it that luxe, almost custard-like texture you don’t get from regular milk, while the egg whips in air for a light foam on top.

It makes a fitting after-dinner sipper or a brunch indulgence.

Pro Tips

• Blend long enough to fully dissolve the instant coffee and froth the egg.
• Use pasteurized eggs if you’re cautious about raw egg in drinks.
• Chill thoroughly or serve over plenty of ice; it’s best really cold.
• Adjust the sugar and coffee to taste for a stronger or sweeter punch.

Variations

• Swap the rum for coffee liqueur, brandy, or whiskey.
• Add a pinch of cinnamon or a dash of vanilla.
• Blend with a few ice cubes for a frozen, slushy version.