MILK PUNCH
We make a big batch of this classic Southern drink in the blender for easier entertaining. The blender creates a foam that you can spoon on top.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Time 40m
Yield Makes 6 cups; Serves 6 to 8
Number Of Ingredients 7
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.
CARIBBEAN MILK PUNCH
Brandy milk punch became popular in the American colonies, when it was considered a cure for the common cold. Though its medicinal benefits are still up for debate, the drink became popular at Brennan's as a hangover cure, and now it's a staple on many New Orleans brunch menus. This version, made with gold rum, is a tropical twist on the original. -Nora Horvath for Food Network Magazine
Provided by Food Network
Categories beverage
Time 15m
Yield 1 drink (plus extra vanilla syrup)
Number Of Ingredients 6
Steps:
- Make the vanilla syrup: Combine 1 cup water, the sugar and vanilla bean in a small saucepan. Bring to a simmer over low heat, stirring until the sugar dissolves. Remove from the heat and let cool, then remove the vanilla bean.
- Make the cocktail: Combine 1 ounce vanilla syrup, the rum, bourbon and heavy cream in a cocktail shaker with ice. Shake until frothy.
- Strain the drink into a coupe glass. Sprinkle with nutmeg.
CEREAL MILK PUNCH
Provided by Trisha Yearwood
Categories beverage
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Stir the milk and cereal together in a large bowl or pitcher and add the cinnamon stick. Cover and refrigerate for at least 1 hour and up to 4 hours.
- When you are ready to serve, strain the milk through a fine-mesh strainer into a punch bowl or pitcher, making sure to squeeze out as much milk as possible. Stir in the brandy, orange juice, sugar, vanilla, nutmeg and enough ice to fill the pitcher. Pour the punch into rocks or punch glasses filled with ice. Run a strip of orange peel over the rim of each glass and add to the punch. Grate over a little nutmeg, sprinkle a few cereal flakes over the glasses and serve immediately.
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.
MIKE'S MILK PUNCH
Try this frothy cocktail - named after a bartender in San Francisco - instead of eggnog.
Categories Bourbon Milk/Cream Alcoholic Brunch Christmas Cocktail Party Cocktail Vanilla Nutmeg Bon Appétit Drink Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 7
Steps:
- Whip first 5 ingredients in blender until foamy. Stir in ice. Strain punch into two 6-ounce glasses or mugs. Sprinkle with nutmeg and serve.
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.
MILK PUNCH
Make and share this Milk Punch recipe from Food.com.
Provided by Kim D.
Categories Punch Beverage
Time 15m
Yield 1 gallon
Number Of Ingredients 6
Steps:
- In a large pitcher, combine milk, bourbon, sugar and vanilla extract.
- Stir until sugar has dissolved.
- Add ice cream, stirring to combine.
- Cover and chill.
- If desired, garnish with nutmeg.
Nutrition Facts : Calories 3602.5, Fat 135.2, SaturatedFat 83.9, Cholesterol 526.7, Sodium 1421.2, Carbohydrate 277.8, Fiber 4.3, Sugar 173, Protein 84.2
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- Split the base. To “split the base” in cocktail terms means using more than one base spirit in combination to add a depth of flavors. For example, use both bourbon and Caribbean rum to split the base and create a more complex milk punch.
- Add a liqueur! The no-dieting holiday season is a splendid time to reach for those liqueurs in the back of the liquor cabinet or gathering dust on the bar cart!
- Infuse simple syrup. The traditional make-at-home milk jug method calls for the sugar to be shaken in the jug to dissolve rather than making a syrup—and it works remarkably well.
- Be a barrista! Think latte-style concoctions and blend your own milk with flavors such as cinnamon, cacao powder or matcha. Choose the base spirit according to the flavor i.e.
- Unsweeten the deal. If avoiding sugar, a sugar substitute such as raw local honey adds nutritional benefits (and pairs beautifully with Scotch or Bourbon) while options such as stevia and Swerve do not affect blood sugar.
- Amp up the ice! Freeze craft cocktail-style jumbo cubes of ice for each serving or make flavored ice such as cold brew! As the ice melts, it will impart complementary flavors into the milk punch.
- Add a floater. If the family milk punch recipe is simply too sentimental to break tradition, consider offering an optional “floater” when serving. Top with a splash of a coffee-based liqueurs such as Tia Maria or Kahlua, an amari such as Averna or a favorite spirit.
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- Frozen cocktails are hydrating! Sounds like fake booze news, right? Not exactly. Frozen drinks are 60 percent water therefore they provide hydration. Good thing, as daydrinking through the balmy streets of the French Quarter in mid-July is not for amateurs.
- Color comes from Whole Foods. How to achieve vivid color with natural ingredients in cocktails is an ever-trending topic, thanks to instagram. I will spare you the historical deets on crushed bugs to make red food dye (!)
- Sugar reserves color in citrus. You know the dried citrus wheels dropped in drinks as a garnish? Here’s another little take-home tip from Camper: Sprinkle with sugar to prevent browning.
- When batching, beware of “blooming” As one who creates large format drinks for events, I know all too well that how to batch craft cocktails is an ongoing conundrum.
- The Sazerac House will be intoxicating. “Spellbound” was the descriptor uttered on a hard-hat media tour inside the Sazerac House, set to open October 2019.
- No Lillet? Use Chardonnay! Even if you’re a Vesper virgin, the martini preferred by 007 is not only approachable, but super simple to make. This variation currently rolling out to 70 Fairmont-managed properties, including the legendary American Bar at The Savoy hotel in London, substitutes New World Chardonnay (California) for the Lillet.
- Never underestimate a highball. If you want to venture into tasting other spirits, try it in a highball! My thirst to learn more about Scotch, what my parents drink, led me to a 101 seminar on whisky.
- Women make whiskey, too! We met brilliant women passionately distilling their own brands of spirits. “I love everything about the conversation of rum,” declared Colorado distiller Karen Hoskin of Montanya Rum, a “high mountain rum” crafted with cane sugar sourced from Louisiana farms and distilled at high altitudes.
- Be absinthe minded. At at Happy Hour event called Meet the Distiller, Mixer and Makers, we also met the lovely Absinthia Vermut, maker of a new California artisanal organic absinthe by the same name.
- Stay true to your mission. On a highly personal note, I had many affirmations about Milk Punch while at TOTC: an arm unexpectedly squeezed, a pat on the back, a surprising compliment shared by someone you barely know or highly respect.
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