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A New Holiday Favorite: Milk Punch

Dec 18, 2013

by Kelly Carámbula handmade and vintage goods

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.


Milk Punch
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.

1 Featured Comment

  • Janala

    Jann Carden from ElvesFlorals said 7 years ago Featured

    I've been making this drink for nearly fifty years, and as a soothing bedtime treat for our children - MINUS the liquor! - it was called "special milk". My mom made it for me and my grandmother probably made it for her back when milk was delivered in glass bottles with those crinkled paper tops (who remembers that?!?). Try it with Walker Scottish shortbread cookies for a simply awesome treat!


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