Have you heard of milk punch? I had no idea what it was until I came across a New York Times article about Milk Punch making a comeback. Milk Punch is common in New Orleans, and was tradition on holidays throughout the Deep South. Originally it was served heated, but now its a cold beverage that is milk-based with brandy or bourbon.
Typically it consists of milk, brandy (or bourbon), sugar, vanilla extract and nutmeg sprinkled on top. I was excited when I came across a recipe for Milk Punch on Smitten Kitchen’s blog and had to share. This recipe is the perfect idea for a summer cocktail or signature wedding drink!
Enjoy! 🙂
Milk Punch
Photo & recipe courtesy of Smitten Kitchen.
Ingredients
- 5 cups of a mixture of whole milk and half-and-half {Deb notes 4:1 is suggested, but she said she might go with 3:2 next time}
- 1 1/2 cups bourbon, whiskey or brandy
- 1 cup powdered sugar, sifted
- 1 tablespoon vanilla extract
- Freshly grated nutmeg, for garnish
Directions
- In a pitcher, whisk together milk, half-and-half, bourbon, sugar and vanilla. Freeze until slushy, which will take 3 to 4 hours, but you can leave it in there up to a day. Stir before serving it in chilled glasses, finished with a few gratings of fresh nutmeg.
