Here’s a cocktail. New Orleans Milk Punch. Have you heard of it? Neither had I, and I called NOLA home for almost four years AND worked in a restaurant!
Even though living in NOLA wasn’t the favorite period of my life for a number of reasons, every year around Mardi Gras time, I do try to bring the spirit of The Big Easy to my own life, and I try to bring YOU a little taste of it (see here!). No matter how far away either of us might actually be.
Continuing with the above, each year and this year I’m doing my first cocktail. Pretty crazy to think about since the whole city smells like one big cocktail.
This milk punch isn’t an obvious first choice – like I said, I’d never even heard it – but I do love finding the less obvious dishes to make.
When reading about this one, Southern Living describes it almost like a less-rich egg nog. I’m SO into that- I love egg nog! And while I do love the OG, and those very rich, very strong drinks that are akin to the OG, I will say that there’s nothing wrong with keeping it lighter – whole milk is still lighter than cream.
The one uses ingredients that you likely have in your house, or can easily make. No special equipment or booze required. Simply whole milk, spices, simple syrup and a little bit of brandy.
Pour, mix, shake, sprinkle – DONE. I lined the rim of the glasses with brown sugar to make it pretty, but don’t feel the need to do that.
Recipe is adapted from the original Brennan’s. Why mess with a good thing?
New Orleans Milk Punch
New Orleans milk punch is a classic southern cocktail made with milk rather than cream, and boozed with brandy, sweetness and spice.
Ingredients
- 4 oz. whole milk (or ½ milk, ½ cream)
- 1½ oz. brandy
- ¼ tsp vanilla extract
- 1½ oz. simple syrup
- Sprinkle of fresh nutmeg to garnish
Directions
- Step 1 Combine the milk, brandy, vanilla and syrup in a shaker filled with ice and shake vigorously. Strain into a coupe or wine glass with no ice. Garnish with fresh nutmeg.
If you’re thinking about hosting a MG shindig, I can help! Each year we had a Mardi Gras potluck at work – here’s a starting point for a menu.
