Milk Punch
I know last week I did a post on Hot Milk Punch, but this week, I wanted to bring you the more popular cold version. It’s pretty much the same cocktail only this one’s shaken with ice and served up cold. It also tends to be a morning cocktail instead of a lovely nightcap.
Similar to the hot version, this one has also been around for centuries, going at least as far back as the colonies. But then after WWII the punch lost its luster and faded from view in all states but one… Louisiana, specifically New Orleans (where else). In that classic drinking city it’s still served quite regularly, especially around brunch. And while many recipes call for bourbon, New Orleans (and of course yours truly) stick with the classic brandy.
I thought the cold version would be a good cocktail to serve up the Friday before Christmas because plenty of children will be leaving out cookies and milk for “the fat man with the bag”. But instead of plain old milk, why not add a little more rosy to Santa’s cheeks and give him a snootful while you’re at it? I mean, after all, he’s not driving that sleigh; he has eight tiny reindeer to do it for him. But if you want to make sure Santa makes it to the next city on his map, save this cocktail for your Christmas morning brunch. Even if Santa misses out, the rest of the family will be very happy you shared.
Milk Punch
Ingredients:
- 2 oz. brandy
- 8 oz. whole milk
- 1 teaspoon powdered sugar
- nutmeg
Directions:
- Combine all the ingredients in a cocktail shaker with ice. Shake vigorously for 1 minute. Strain in an old fashioned glass, grate some nutmeg on top and serve.
