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  • Old Fashioned Bourbon Milk Punch

    One more Christmas post, and I swear I'll move on to 2018:

    I'm not a lover of eggnog, and unless its the super thick cavity-and-cellulite-causing kind in the carton, boiled custard isn't my jam (the exception: that made by my chidhoold next door neighbor, an older woman we called Aunt Lois.  She would make huge vats of the stuff and cool it on her snow-speckled porch.  Neighbors would just walk over and take a scoop).  

    When Garden & Gun released The Southerner's Cookbook, I scoured it for old favorites... pimento cheese, cornmeal catfish, hoppin' john.  One recipe that kept popping out at me, though, was Milk Punch.  Described as a boozier, less-sweet version of eggnog, Garden & Gun suggests using brandy, and I've found that while Huber's Orchard Apple Brandy in a batch is just divine, Old Forrester works just as well.  I use an ounce of heavy cream and an ounce of whole milk (organic, local, raw, if I can find it) instead of half and half.  

    A dusting of nutmeg and vintage hobnail coupes make this simple drink just as beautiful as it is delicious.

    Garden & Gun's The Southerner's Cookbook

    Milk Punch, my way

    1 1/4 ounces brandy or bourbon

    1/2 ounce dark rum

    1 ounce heavy cream

    1 ounce whole milk

    3/4 teaspoon vanilla

    1/2 ounce simple syrup

    Pour all ingredients into a cocktail shaker filled three-quarters with ice. Shake vigorously until chilled, about 30 seconds.  Strain into a glass and dust with grated nutmeg.

    ** this post is not sponsored in any way **

    ** photos by Kyle Lueken **