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.
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
You've probably heard of eggnog, but do you know about milk punch? It's a smooth, rich holiday drink that requires only 6 ingredients. Keep it in your freezer all season long, or make large batches for holiday parties and get-togethers.
Provided by Canal House
Categories beverage
Time 4h
Yield 8 servings
Number Of Ingredients 6
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.
SOUTHERN MILK PUNCH
This is an easy, no-egg eggnog and a classic Southern tipple with an alluring blend of sweetness and richness, and a deep-flavored kick. Classically made with a combo of brandy and rum, the milk punch also works well with bourbon in the place of either or both. And while it's lovely to drink the punch when poured into a glass full of crushed ice, you can instead serve it hot, for a rich and potent warmer. Either way, this drink that dates back to horse-and-buggy days has a way of slowing everything down, taking the edge off a hectic holiday season if only for an hour or two. Recommended by Paul Clarke of Imbibe magazine.
Provided by BecR2400
Categories Punch Beverage
Time 5m
Yield 1 Milk Punch Cocktail, 1 serving(s)
Number Of Ingredients 7
Steps:
- Stir well with ice and strain into a large goblet over fresh crushed ice .
- (Or, pour everything into a mug and add hot milk).
- Sprinkle with nutmeg.
Nutrition Facts : Calories 238.3, Fat 3.9, SaturatedFat 2.2, Cholesterol 12, Sodium 52, Carbohydrate 9.9, Sugar 10.2, Protein 3.8
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.
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