Bring the flavors of the Caribbean to your next party with my Jamaican Guinness Punch. Guinness is combined with milk, condensed milk, vanilla and a hint of nutmeg for a spicy twist. Rolled oats are also added, which once blitzed up, gives this punch its thick and creamy texture. This post is meant for an audience 21 and over.
Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
This Jamaican Guinness Punch recipe could not be any easier. Place everything into a blender, blitz together, pour over ice and serve.
I like to make my Jamaican Guinness punch with oats to give it that thick and creamy texture. If you like yours a little smoother, leave the oats out.
Guinness punch is enjoyed all over the Caribbean, and the recipe changes from country to country. Some add eggs, others a splash of Irish whisky or rum to the recipe. Some add Nutriment or Supligen as well, an energy nutrition drink. However, what you have here is my version that uses ingredients I always have on hand.
If you like to make your own homemade drinks, try these great-tasting Jamaican-inspired drinks recipes. My Jamaican Rum Punch, Homemade Jamaican Ginger Beer, Jamaican Sorrel Drink, and my Jamaican Style Carrot Juice.
Jamaican Guinness Punch Ingredients
Here’s what you will need to make homemade Jamaican Guinness Punch:
- Guinness – I use a 11.2 oz bottle of Guinness to make 2 servings of punch.
- Milk – I recommend full-fat or reduced-fat milk.
- Rolled oats – adds thickness to the punch, you can leave them out if you prefer a smoother punch. Or drain the punch after blending.
- Condensed milk – sweetens the punch and balances out the bitterness of the stout.
- Vanilla extract – I always use vanilla extract as it has a better depth of flavor and essence.
- Spices – I add ground nutmeg to add a touch of warming spice to the punch.
How to make Jamaican Guinness Punch
Add the Guinness, milk, rolled oats, condensed milk, vanilla extract, and nutmeg in a blender. Blend until all of the ingredients are combined and smooth.
Pour the punch into glasses or punch cups over ice and serve immediately.
These tips will help you make the best homemade Jamaican Guinness Punch recipe you’ve ever tried.
- The oats thicken the punch. To make the drink a bit smoother, strain the liquid through a strainer.
- Guinness punch is best cold, so chill in the refrigerator and serve over ice.
- Don’t add the ice cubes until you are ready to serve, otherwise, you risk them melting and diluting the punch.
- This recipe can be doubled up to serve a larger group.
- I’ve used regular Guinness, but this recipe will work with low-alcohol Guinness too.
- The rolled oats do make this punch thick, so if you still want the taste, but would prefer to have it a little smoother, leave the rolled oats out and replace the whole milk with oat milk instead. This would also make a great vegan or dairy-free Guinness punch.
- If you love spice, add some ground cinnamon along with the nutmeg.
Yes, in fact it tastes even better if it’s left to sit in the refrigerator for a couple of hours. This allows the punch to chill properly and for the spice flavors to infuse the drink.
Once made, Guinness punch can be stored in the refrigerator for up to 2 days. Just ensure you don’t add any ice to the punch, until you are ready to serve, otherwise, you will dilute the drink.
If you have tried this Jamaican Guinness Punch recipe or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!
Jamaican Guinness Punch
- 11.2 oz bottle of Guinness
- 1 cup milk
- 1/2 cup rolled oats
- 1/4 cup condensed milk
- 1/2 tsp vanilla extract
- 1/8 tsp ground nutmeg
- Add the Guinness, milk, rolled oats, condensed milk, vanilla extract and nutmeg into a blender. Blend until all of the ingredients are well combined and smooth.
- Pour the punch into glasses or punch cups over ice. Serve immediately.
- The oats make this drink thick. To make the drink a bit smoother, strain the liquid through a strainer.