BOURBON MILK PUNCH
Swap the usual brandy for all-American whiskey in the Bourbon Milk Punch, a classic brunch cocktail that's popular in New Orleans.
Provided by Liquor.com
Time 5m
Number Of Ingredients 5
Steps:
- Add bourbon, whole milk, simple syrup and vanilla extract into a shaker with ice and shake until well-chilled.
- Strain into a rocks glass, and garnish with freshly grated nutmeg.
Nutrition Facts : Calories 243 kcal, Carbohydrate 18 g, Cholesterol 9 mg, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, Sodium 40 mg, Sugar 18 g, Fat 3 g, UnsaturatedFat 0 g
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.
COFFEE MILK PUNCH
Steps:
- Put the milk, half and half, sugar, vanilla, bourbon, coffee and nutmeg in a blender with 2 cups of ice and blend on high speed until slushy (work in batches if necessary). Serve in chilled glass mugs or tall glasses.
BOURBON MILK PUNCH
This recipe differs a bit from the others already posted in that it contains egg and simple syrup. I enjoyed this today with my Sunday brunch. It is from the Nola Cuisine website. I didn't have freshly grated nutmeg for garnish so I sprinkled a bit of ground nutmeg on top and it was still good.
Provided by Dr. Jenny
Categories Punch Beverage
Time 5m
Yield 1 cocktail
Number Of Ingredients 6
Steps:
- Add the contents to a cocktail shaker with plenty of ice. Shake until good and frothy. Serve in a frosted glass. Garnish with freshly grated nutmeg.
Nutrition Facts : Calories 308.3, Fat 13, SaturatedFat 8, Cholesterol 46.8, Sodium 51.3, Carbohydrate 3.8, Sugar 3.1, Protein 3.4
MILK PUNCH WITH BOURBON
Boy, oh, boy! Is this good?! Everybody who tries, loves and raves about it. (From the book "The Spirit of Christmas,' volume 8, I believe.)
Provided by EURrosa1
Categories Low Protein
Time 5m
Yield 11 punch cups, 11 serving(s)
Number Of Ingredients 6
Steps:
- Combine milk, cream, sugar, vanila and bourbon. Cover and store in refrigerator--at least 2 hours before serving.
Nutrition Facts : Calories 434.4, Fat 28.9, SaturatedFat 18, Cholesterol 107.6, Sodium 90.3, Carbohydrate 26.6, Sugar 18.7, Protein 5.7
BOURBON MILK PUNCH
With a place of honor in the New Orleans drink pantheon alongside the Sazerac and the Ramos Gin Fizz, bourbon milk punch is enjoyed morning and night in the Crescent City, but most commonly at brunch. Restaurants and bars often pride themselves on their particular rendition. This one comes from the famed French 75 Bar in Arnaud's restaurant in the French Quarter. It is easily whipped up before or after a meal, and offers near-immediate gratification.
Provided by Robert Simonson
Categories breakfast, brunch, dinner, lunch, cocktails
Yield 1 drink
Number Of Ingredients 6
Steps:
- In a mixing glass three-quarters filled with ice, pour the bourbon, rum, milk or cream, vanilla and simple syrup. Shake vigorously until chilled, about 30 seconds. Strain into a rocks glass. Dust with nutmeg.
Nutrition Facts : @context http, Calories 244, UnsaturatedFat 2 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 32 milligrams, Sugar 13 grams
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