Brandy Milk Punch
Nineteenth-century New Orleans' breakfast drink: brandy wrapped in chilled milk and sugar, lifted by a crown of fresh nutmeg. It drinks like melted vanilla ice cream, and turns even silkier after a short rest in the fridge.
Frequently Asked Questions
How do you make a Brandy Milk Punch?
A Brandy Milk Punch is made by shaken method in 5 step(s). 1) Fill a shaker with ice. 2) Add the brandy, whole milk, simple syrup and vanilla extract in that order. 3) Shake hard for 12-15 seconds until the tin frosts over and the liquid is fully emulsified and foamy. 4) Double strain into a rocks glass filled with ice. 5) Grate a fresh layer of nutmeg over the top and serve with a straw; a ten-minute rest in the fridge melds the flavors. Full recipe on MixMyth (mixmyth.com).
What ingredients are in a Brandy Milk Punch?
A Brandy Milk Punch needs 6 ingredient(s): Brandy / Cognac 60ml, Whole Milk 120ml, Simple Syrup 15ml, Vanilla Extract 1 dash, Freshly Grated Nutmeg (garnish) 1 pinch, Ice to taste.
What does a Brandy Milk Punch taste like? How strong is it?
Flavor profile: Rich & Smooth, Sweet, Classic Balance, Autumn Warmth. Strength: <18% ABV.
What glass is a Brandy Milk Punch served in?
A Brandy Milk Punch is typically served in a rocks glass, prepared by the shaken method.
Ingredients
- Brandy / Cognac60ml
- Whole Milk120ml
- Simple Syrup15ml
- Vanilla Extract1 dash
- Freshly Grated Nutmeg (garnish)1 pinch
- Iceto taste
Steps
- Fill a shaker with ice.
- Add the brandy, whole milk, simple syrup and vanilla extract in that order.
- Shake hard for 12-15 seconds until the tin frosts over and the liquid is fully emulsified and foamy.
- Double strain into a rocks glass filled with ice.
- Grate a fresh layer of nutmeg over the top and serve with a straw; a ten-minute rest in the fridge melds the flavors.
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