If you are looking for something different to serve with brunch, you won't be disappointed with Milk Punch. Similar to Eggnog, Milk Punch is sweet, creamy and delicious. By definition, Milk Punch is a punch made with liquor (dark rum, whiskey or brandy or a combination of dark rum and brandy), milk, sugar, and vanilla and is served ice cold.
No one really knows the true origin of Milk Punch. In 1862, Jerry Thomas wrote down the recipe for Milk Punch in his ''Bar-Tenders' Guide.'' Although his was one of the first books to collect drink recipes, he was not, nor did he reference the creator.
I love to serve this festive drink in miniature (8 ounce size) hurricane glasses for an elegant presentation of a classic New Orleans favorite!
6 oz. dark rum
3 oz. brandy
6 tablespoon simple syrup (see cooks notes)
2 teaspoons pure vanilla extract
1cup half and half
2 cups whole milk
Fresh grated nutmeg
Combine the dark rum, brandy, simple syrup, vanilla extract, half and half, and milk in a large bowl. Cover the bowl with plastic wrap and freeze the mixture until very cold or slushy, from 4 to 8 hours. The alcohol content will keep the mixture from freezing hard. Serve when thoroughly chilled or keep frozen in the freezer for up to 2 weeks.
To serve, pour the Milk Punch into glasses and sprinkle with freshly grated nutmeg.
To make simple syrup, combine equal parts of water and sugar in a sauce pan. Bring to a boil and simmer for 5 minutes, stirring to completely dissolve the sugar. Simple sugar is ready to use once it has cooled or pour into a jar and store in the refrigerator. Don't make this too far in advance as it can harden and has to be 'melted' in a pan of hot water.
For best results, use quality liquors – it makes a huge difference in the end result. I use Bacardi Gold or Bacardi Select and E & J Brandy.
Whenever possible, use freshly grated nutmeg. Nutmeg loses its flavor shortly after grating and takes on a 'sawdust' flavor. Nutmeg can easily be grated with a superfine grater or microplane.