Milk Punch For A Bunch Food

MILK PUNCH

Steps:

• Combine sugar and 1/2 cup water in a small saucepan. Bring to a simmer over medium heat, stirring until sugar has dissolved. Remove from heat; let cool.
• Combine milk, cream, vanilla, cinnamon, bourbon, 1 cup ice, and 2/3 cup simple syrup (reserve remaining for another use) in a blender. Blend until smooth, about 1 minute. Serve up in a chilled coupe or over ice in a rocks glass, spooning foam over the top. Sprinkle with nutmeg; serve immediately.

BUNCH OF PUNCH

Steps:

• 1. Mix citric acid and boiling water in a non-reactive heatproof container; stir until dissolved. Let stand 24 hours.
• 2. Combine sugar and cold water; stir until dissolved. Add citric acid mixture, chilled pineapple juice, orange juice concentrate and lemonade. (Do not dilute concentrates) Stir well. Add ginger ale to taste serve over ice.

PUNCH FOR A BUNCH

Steps:

• Put all but soda pop into serving container and chill.
• When ready to serve, place half of mixture in punch bowl with ice and 2 qts of soda pop.
• Use as needed.
• You can add and frozen berries to the base and freeze with the base or add as it is being served.

PUNCH FOR A BUNCH

Steps:

• Refrigerate all your ingredients, so to be cold.
• Mix all ingredients except ginger ale.
• Add ginger ale just before serving.

MILK PUNCH

Steps:

• In a small saucepan, combine the sugar, 1/2 cup water, vanilla seeds and pod. Bring to a boil and remove from the heat. Let steep for 15 minutes. Strain the mixture and discard the vanilla pod.
• Pour 1 cup milk, 3/4 cup brandy and half of the vanilla syrup into a cocktail shaker filled with ice. Shake the cocktail until ice cold, and then carefully pour into 4 rocks glasses. Repeat with remaining ingredients. Garnish with nutmeg and enjoy!
• What Really Makes This Recipe Sing: This is the classic hair of the dog in New Orleans. Most bartenders have their own version, but any of them will do the trick.
• BYOC: Want to really indulge? Whip some cream up with a little superfine sugar and dollop on top. Want to cut some calories? Try making this with almond milk.

CLARIFIED MILK PUNCH

Steps:

• Heat 2 1/4 cups of water to 208 degrees F. If you have an electric kettle with a temperature setting, great. If not, bring the water to a boil in a saucepan, kill the heat and count to 20. Pour the water over the teabags into a quart vessel and steep 3 minutes before removing the bags. (Do not wring out or squeeze the bags.)
• Add the sugar to the hot tea and stir to dissolve. Then add the port, rum, Allspice Dram, and lemon juice. Cool to room temperature, about 20 minutes.
• Pour the milk into a glass pitcher and then follow with the tea mixture. (Yes, it will curdle.) Park on counter for 1 hour. Do not shake, stir or molest in any way. Just let the magic happen. Oh, and make sure the tea goes into the milk, not the other way around.
• Line a large, fine-mesh sieve with a commercial-sized coffee filter (we like those made for 1.5-gallon machines) and strain the mixture into a wide, 4-quart container. Once completely filtered, typically about 1 hour, transfer to a quart jar or pitcher and chill to serve. (See Cook's Note.)
• Store tightly sealed in the refrigerator for up to 2 months.
• Heat a heavy skillet over low heat for 2 to 3 minutes. Toast the allspice berries until fragrant, about 1 minute, then roughly crush.
• Combine the rum and crushed allspice berries in a quart-sized glass jar, seal the lid tightly and give it a good shake. Steep for 10 days.
• Strain the allspice-infused rum through a fine-mesh sieve into a small saucepan and add the sugar. Heat over low, stirring occasionally, until the sugar is fully dissolved, about 15 minutes. Cool to room temperature before storing in a glass jar or bottle.
• Note: Any overproof rum will work here, meaning any rum over 50 percent ABV. But navy-strength rum, typically bottled at 57 percent ABV, is my favorite. Just remember: The higher the ABV of the rum, the higher the ABV of your resulting dram.

BRANDY MILK PUNCH

Steps:

• Combine the milk, bourbon, egg whites, sugar, water and vanilla in a shaker and shake vigorously. Serve in a rocks glass and sprinkle with nutmeg, to taste.