Last Christmas, one of my gifts was a signed copy of Magic in a Shaker by Marvin Allen. It’s a great book of cocktail techniques and recipes filled with New Orleans inspiration. It’s organized by month, with a different cocktail theme for each. December is, of course, holiday cocktails, and one of them is this Brandy Milk Punch. This boozy, milky confection is a New Orleans classic that’s perfect for this time of year.
Brandy Milk Punch is traditionally served with brunch. It became famous at the iconic Brennan’s restaurant in New Orleans. But it’s also become associated with the holidays. It would be a great, unique cocktail to serve at a Christmas party. It’s sweet but not cloyingly so. The flavors bring eggnog to mind, but this is a much lighter beverage, and less involved to make. Half and half, simple syrup, and vanilla are combined in a shaker with brandy (bourbon is delicious as well), strained into a rocks glass, and dusted with nutmeg. Easy and festive.
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| Benjamin Franklin’s Milk Punch recipe from 1763. Image courtesy of the Massachusetts Historical Society. |
Some of the older milk punch recipes, like Franklin’s above, involve using lemons to curdle the milk and then straining the mixture to produce a clearish cocktail. In an age without refrigeration, this technique helped the drink keep longer. It’s currently experiencing a revival, and I’ve had milk punch made this way at a couple of bars in Boston. It’s a very different experience than having a glass of the creamy kind, and definitely something worth trying.
Brandy Milk Punch
1 1/4 oz. brandy
2 oz. half-and-half
1/2 oz. simple syrup (or to taste)
1 tsp. vanilla extract
ground nutmeg, to garnish
Combine all ingredients except nutmeg in a shaker with ice. Shake until chilled. Strain into a rocks glass filled with ice and sprinkle nutmeg on top.
Recipe from Magic in a Shaker.