Looking for an alternative to egg nog this holiday season? Milk punch is a mixture of milk, half and half, bourbon or brandy, sugar and vanilla, topped off with a sprinkling of nutmeg. Served either shaken and frothy or frozen into a slushy mix, this southern cocktail is dangerously delicious and ridiculously simple.
Makes 6 servings
2 1/2 cups whole milk (don’t use skim or 2%)
1/2 cup half and half
3/4 cup bourbon or brandy
1/2 cup powdered sugar, sifted
2 teaspoons vanilla extract
Freshly grated nutmeg, for garnish
In a pitcher or vintage milk jug, stir together the milk, half and half, bourbon or brandy, powdered sugar, and vanilla. At this point, you can go two directions— shaken and frothy or frozen and slushy.
For the shaken and frothy method: Fill a cocktail shaker with ice. Add about a glass-full of the mixture to the shaker. Shake vigorously for 15 seconds. Strain into a glass and garnish with freshly grated nutmeg.
For the frozen and slushy method: Place the pitcher in the freezer for at least 4 hours and up to one day. When ready to serve, use a metal spoon or fork to loosen the mixture and spoon into a glass. Garnish with freshly grated nutmeg.
All photos by Kelly Carámbula.