Milk Punch Recipe
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.
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