Milk punch recipe new orleans - Punch beverage

Author: Henry Gomez  

I first tried milk punch in New Orleans, where it’s a Sunday brunch staple and every bar and restaurant has its own version, often shaken or blended with ice. Note that this punch should be served in chilled cocktail glasses or wine goblets, so plan ahead and put them in the freezer for at least 30 minutes before serving.

New Orleans Milk Punch

New Orleans Milk Punch
Great for Mardi Gras, milk punch dates back many centuries and is known for its curative effects. From The Southern Heritage Celebrations cookbook.
Provided by: AlainaF
Total time: 2 minutes
Prep time: 2 minutes
Yields: 1 serving
Number of ingredients: 6
Ingredients:
  • 3/4 cup whipping cream
  • 2 tablespoons brandy, chilled
  • 1 teaspoon brandy, chilled
  • 1 teaspoon superfine sugar
  • 1/8 teaspoon vanilla extract
  • 1 dash nutmeg
Nutrition:
  • Calories: 730.2 calories
  • Fat: 66.1 grams
  • Saturated Fat: 41.1 grams
  • Cholesterol: 244.6 milligrams
  • Sodium: 68.3 milligrams
  • Carbohydrate: 9.3 grams
  • Fiber: 0 grams
  • Sugar: 4.5 grams
  • Protein: 3.7 grams
How to cook:
  1. Combine whipping cream, brandy, sugar, and vanilla. Stir well.
  2. Pour into a chilled glass, and sprinkle with a little nutmeg.
Notes: Perfect Milk Punch, There are two ways to serve milk punch: creamy and clarified. Here’s the difference: Creamy milk punch is milky and creamy, the type you’ll likely get if you order it at …

New Orleans Brandy Milk Punch for Mardi Gras

New Orleans Brandy Milk Punch for Mardi Gras
This New Orleans brandy milk punch is a wonderful Mardi Gras cocktail. It all starts with a homemade vanilla bean simple syrup. This New Orleans milk punch is guaranteed to get your Mardi Gras party started on the right note!
Provided by: Bella
Total time: 10 minutes
Cook time: 5 minutes
Prep time: 5 minutes
Yields: 1 serving
Cuisine: American
Number of ingredients: 11
Ingredients:
  • 1/2 Cup granulated sugar
  • 1/2 Cup water
  • 2 Teaspoons vanilla bean paste
  • 1 Teaspoon vanilla extract (pure)
  • edible gold leaf flakes (optional garnish)
  • 1 1/2 Ounce brandy (such as E&J XO)
  • 1 Ounce vanilla bean simple syrup (recipe above)
  • 1 1/2 Ounce whole milk
  • 1 Ounce heavy cream
  • ice
  • nutmeg (freshly grated)
Nutrition:
  • Calories: 292 kcal
  • Carbohydrate: 20 g
  • Protein: 2 g
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Cholesterol: 43 mg
  • Sodium: 31 mg
  • Sugar: 19 g
  • Unsaturated Fat: 4 g
  • Serving Size: 1 serving
How to cook:
  1. For the vanilla bean simple syrup (Makes enough for 6 cocktails):
  2. To a small saucepan, add water and granulated sugar. Mix together over medium-high heat and bring to a boil. Once ingredients begin to boil, reduce heat and allow to simmer for 2 to 3 minutes. Stir sugar until completely dissolved.
  3. Remove from heat. Stir in vanilla bean paste and vanilla extract. Immediately transfer to a seal able heat-proof container and place in the refrigerator to cool until ready to use.
  4. For the New Orleans Brandy Milk Punch:
  5. Using your finger, dampen about ¼ of the outside of your glass with water. Using tweezers, place edible gold leaf flakes along the wet area of the glass, patting the flakes down with a small paintbrush.
  6. Add 3 to 4 ice cubes to a cocktail shaker. Pour in brandy, vanilla bean simple syrup, whole milk, and heavy cream. Shake for about 20 seconds until chilled though. Pour into prepared cocktail glass over crushed ice. Top with freshly-grated nutmeg and a sprinkling of edible gold leaf, if desired.
Notes: Brennan's Brandy Milk Punch, “Breakfast at Brennan’s” started as an answer to Dinner at Antoine’s, the 1947 Frances Parkinson Keyes murder mystery that bookends its drama with dinner …

Milk Punch

Milk Punch
This booze-forward, slightly spicy and easy-to-make drink is a traditional brunch-time sipper but it’s delicious any time of day or night.
Provided by: Sam Schick
Total time: 5 minutes
Prep time: 5 minutes
Yields: 1 serving
Cuisine: American
Number of ingredients: 4
Ingredients:
  • 1 1/4 ounces Cognac
  • 1 1/4 ounces Jamaican rum
  • 1 1/4 ounces whole milk, half and half or cream
  • 3/4 ounces simple syrup
Nutrition:
  • Calories: 192 kcal
  • Carbohydrate: 8 g
  • Cholesterol: 0 mg
  • Fiber: 0 g
  • Protein: 0 g
  • Saturated Fat: 0 g
  • Sodium: 1 mg
  • Sugar: 8 g
  • Fat: 0 g
  • Unsaturated Fat: 0 g
How to cook:
  1. Add ingredients to shaker: Combine ingredients into a shaker filled with ice, shaking until cold to the touch.
  2. Strain cocktail: Strain drink into a chilled rocks glass filled with one large ice cube.
  3. Serve: Garnish with a dusting of grated nutmeg and serve.
Notes: Milk punch, Milk punch is drunk by Mr Pickwick, Mr Bob Sawyer and Mr Benjamin Allen in Chapter 49 of The Pickwick Papers, while on their way to Tewkesbury. Modern …

Frozen Southern Milk Punch Recipe

Frozen Southern Milk Punch Recipe
Welcome to Frozen Drinks Week on Food Republic. We’re excited to bring you a bunch of stories that will make surviving the summer heat a little more — spirited. Along with contributing to Food Republic, Kara Newman is the spirits editor of Wine Enthusiast and authority in the shaking and stirring of drinks game. She is the author of the incredibly useful Cocktails for a Crowd, a book that explains the art of “cocktail batching” among other things. We asked her for her favorite frozen drink and she sent us a New Orleans classic. I first tried milk punch in New Orleans, where it’s a Sunday brunch staple and every bar and restaurant has its own version, often shaken or blended with ice. For a large group, try this tantalizing rendition, which is frozen to a pleasingly slushy consistency. Although it takes at least three hours to freeze, it can be left in the freezer up to a day. Plus, this method doesn’t contain added ice, so there’s no additional water to dilute the drink. Note that this punch should be served in chilled cocktail glasses or wine goblets, so plan ahead and put them in the freezer for at least 30 minutes before serving. Reprinted with permission from Cocktails For A Crowd
Yields: 12 servings
Number of ingredients: 6
Ingredients:
  • 4 1/2 cups half-and-half
  • 1 3/4 cups brandy
  • 1/2 cup Tuaca
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • freshly grated nutmeg, for garnish
How to cook:
  1. In a large bowl or pitcher that will hold at least 8 cups of liquid, combine the half-and-half, brandy, Tuaca, powdered sugar and vanilla and stir well. Cover and freeze for at least 3 hours, until slightly frozen.
  2. Just before serving, stir the mixture to make it slightly slushy. If it has been sitting in the freezer for longer than 4 hours and is more firmly frozen, use a metal spoon to scrape the top layer into a slush, breaking it up into small pieces. Let sit for 30 minutes, stirring occasionally, until the mixture softens to a pourable consistency.
  3. New Orleans Buck Cocktail Recipe
  4. Café Napoléon Cocktail Recipe
  5. Ramos Gin Fizz Recipe
Notes: Brandy Milk Punch - Classic New Orleans Cocktail, A classic New Orleans Brandy Milk Punch recipe great for Mardi Gras celebrations, a brunch cocktail or a hair-of-the dog cocktail.. When most people …
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