Punch is a popular drink in Jamaica and there are many varieties available. Guinness or Dragon Punch is delicious and oh so moreish. Sweet, bitter, cool and nourishing at the same time, with a kick of nutmeg and vanilla…. Yum!
There are many methods for making this drink and some of the ingredients can be substituted, or omitted if you prefer. If I make this drink when I am in London I generally leave out the Lasco (fortified and flavoured milk powder drink) and pour in a can of Dunn’s River Nourishment instead; although I have never seen it sold in Jamaica where Suppligen is widely available. If you don’t want the punch as sweet you can leave out the condensed milk, although it would be a shame to do so and the stout taste may become too overpowering without it. My best advice when making this recipe is make sure you make plenty as one glass is never enough!
You will need:
- a large jug
- a measuring cup and teaspoon
Throughly wash your hands and scrub underneath your nails if you can. Gather all your ingredients and cooking implements together and put them on the counter top so you have everything within reach and you will also save time and make it easier for yourself.
- 1 bottle of Guinness or Dragon Stout
- 1 Cup Oats
- 4-5 Cups Water
- ¼ Cup Condensed Milk
- 1 tablespoon Vanilla Essence
- ¼ teaspoon of grated nutmeg
- ½ Cup Lasco – Peanut or Vanilla flavour is good
- Or, 1 can of Nourishment / Nutriment / Suppligen
Serves 4 people (although 2 could easily drink it!) – Takes about 10 minutes to prepare and another 20-30 minutes to chill; if you want more, just increase the quantities to enjoy this delicious Jamaican drink… Please remember to drink responsibly
- Add the oats to a jug and pour over the water – you can blend the oats if you wish
- Add the Lasco and mix into the water
- Add the Guinness to the water
- Add the Vanilla Essence
- Add the Condensed Milk slowly and check for sweetness
- Grate the nutmeg and stir ingredients together
- Chill in the fridge before serving
- Pour into long glasses (the bigger the better!)
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Looking forward to hearing from you.
Bless up, Jules
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