Moms Milk Punch Food

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

Steps:

• Put the sugar, milk, half-and-half, bourbon, and vanilla into a large jar and stir well. Put the container into the freezer and chill the milk punch until it is quite slushy, at least 4 hours.
• Stir well and serve in chilled pretty glasses, garnished with a dash of nutmeg.

NEW ORLEANS MILK PUNCH

Steps:

• Combine whipping cream, brandy, sugar, and vanilla. Stir well.
• Pour into a chilled glass, and sprinkle with a little nutmeg.

MILK PUNCH

Steps:

• In a pitcher, combine milk, half-and-half, bourbon, sugar and vanilla and stir. Place in freezer until slushy, at least 3 to 4 hours or up to 24 hours. Stir well and serve in chilled glasses, sprinkled with nutmeg.

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.

MILK PUNCH

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.

CARIBBEAN MILK PUNCH

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.

MOMS' MILK PUNCH

Steps:

• Mellorine is very hard to find these days so use Diet Vanilla Blue Bell Ice Cream.
• You will need a large plastic freezer container. You could use 2 containers.
• Let 1 gallon of Ice Cream thaw until mushy. Mix the softened Ice Cream with Milk, Bourbon, Rum and Creme De Cocoa throughly.
• Place in freezer and let it stay in freezer for about 2 Days.
• Allow the mixture to thaw for about 2 hours before ready to serve.
• In a Punch Bowl, pour the mixture over the remaining 1/2 gallon of ice cream.( In my Mothers' notes, she left this step out and went ahead and used all the Ice Cream from the beginnig.).