Bourbon Milk Punch [Big Easy Style]
Bourbon infused with warm cinnamon and nutmeg, blended with icy cold milk - fire and ice indeed.
Bourbon Milk Punch
The day before Christmas, sitting at a candlelit table for two at John Besh’s New Orleans restaurant August, I ordered what would soon become my favorite holiday drink – Bourbon Milk Punch.
I had no idea what it was, but I saw a ghostly glass served nearby and once described to me, I had to have it.
At first taste, it captured New Orleans at Christmas for me – quiet and still on the surface, but with an underlying pungent heat. Like a closed door to raucous courtyard party.
The version that Eddie makes for me adds cinnamon to the traditional nutmeg and I prefer bourbon to brandy because I’m that kind girl. A touch of sugar deceives the tongue as you sink further into a warm bourbon blanket.
However, I’m still a bit of a stickler for tradition (that new clear milk punch is way too sci-fi-for my tastes) and Commanders Palace has a classic milk punch recipe made with brandy.
Now, this isn’t an actual holiday drink. It’s popular in New Orleans throughout the year. But for me, the first time the milky goodness passed my lips is deeply embedded with the spirit of the holidays in my most favorite city in the world.
Falls in love with crushed ice blended right before serving
Stirs memories of gas lit lamps in the French Quarter
In the spice chest, you’ll find cinnamon and nutmeg
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Bourbon infused cinnamon and nutmeg blended with icy cold milk.
- 2 cups whole milk
- 4 tbs. heavy cream
- 1/2 cup Bourbon
- 2 cinnamon sticks
- 3 tbs. granulated sugar
- 1/2 teaspoons nutmeg
- 4 teaspoons vanilla extract
- 1/2 cup ice
Drop a cinnamon stick and/or grated nutmeg into the bourbon a day before preparation. (optional)
Put the bourbon, milk, cream, sugar, and vanilla into a cocktail shaker filled ½ full with ice. Shake until sugar is completely dissolved. Garnish with micro-fined nutmeg and/or cinnamon stick.