In certain areas of the South, you’ll most certainly find Milk Punch on the menu for brunch, especially during the Christmas and Mardi Gras seasons. I always make them for Christmas morning and I cannot wait to have Milk Punch when I travel to New Orleans; it is one of my travel traditions. Favorites are from Commander’s Palace and Arnaud’s. The one pictured is from Tableau; so good, I had two.
This recipe can easily be doubled or multiplied for a crowd. For a big batch, pour the ingredients into a gallon container with a lid and shake well. Pour into a chilled silver or glass punch bowl and serve over crushed ice.
TRADITIONAL NEW ORLEANS STYLE MILK PUNCH
INGREDIENTS
Makes 1
1 ½ ounces brandy (brandy is traditional but you may use bourbon if you prefer)
½ ounce dark rum (optional)
2 ounces whole milk
¼ cup heavy cream (omit for a lighter drink)
½ ounce simple syrup* (substitute 1 tablespoon powdered sugar if you don’t have or want to make simple syrup for 1 drink)
1/4 teaspoon vanilla extract
Freshly grated nutmeg
Crushed ice
DIRECTIONS:
Put the brandy, rum, milk, cream, simple syrup, and vanilla into a cocktail shaker filled ½ full with ice. Shake until sugar is completely dissolved.
Strain into glasses of crushed ice. Grate nutmeg over the top and serve.
*To make simple syrup: Add equal parts granulated sugar and water to a pot, bring to a boil, stirring to dissolve the sugar. Once it comes to a boil, immediately remove it from the heat and allow it to cool before using. Store up to 2 weeks in the fridge.
