Bourbon Milk Punch Recipes

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CLARIFIED MILK PUNCH



Clarified Milk Punch image

Provided by Alton Brown

Categories     beverage

Time P10DT3h

Yield 1 quart

Number Of Ingredients 10

8 Earl Grey tea bags
85 grams granulated sugar
1 cup ruby port
4 fluid ounces aged dark rum (not spiced)
2 fluid ounces Allspice Dram, recipe follows
2 fluid ounces freshly squeezed lemon juice
1 cup whole milk
1/2 cup allspice berries
2 1/2 cups navy-strength rum
200 grams granulated sugar

Steps:

  • Heat 2 1/4 cups of water to 208 degrees F. If you have an electric kettle with a temperature setting, great. If not, bring the water to a boil in a saucepan, kill the heat and count to 20. Pour the water over the teabags into a quart vessel and steep 3 minutes before removing the bags. (Do not wring out or squeeze the bags.)
  • Add the sugar to the hot tea and stir to dissolve. Then add the port, rum, Allspice Dram, and lemon juice. Cool to room temperature, about 20 minutes.
  • Pour the milk into a glass pitcher and then follow with the tea mixture. (Yes, it will curdle.) Park on counter for 1 hour. Do not shake, stir or molest in any way. Just let the magic happen. Oh, and make sure the tea goes into the milk, not the other way around.
  • Line a large, fine-mesh sieve with a commercial-sized coffee filter (we like those made for 1.5-gallon machines) and strain the mixture into a wide, 4-quart container. Once completely filtered, typically about 1 hour, transfer to a quart jar or pitcher and chill to serve. (See Cook's Note.)
  • Store tightly sealed in the refrigerator for up to 2 months.
  • Heat a heavy skillet over low heat for 2 to 3 minutes. Toast the allspice berries until fragrant, about 1 minute, then roughly crush.
  • Combine the rum and crushed allspice berries in a quart-sized glass jar, seal the lid tightly and give it a good shake. Steep for 10 days.
  • Strain the allspice-infused rum through a fine-mesh sieve into a small saucepan and add the sugar. Heat over low, stirring occasionally, until the sugar is fully dissolved, about 15 minutes. Cool to room temperature before storing in a glass jar or bottle.
  • Note: Any overproof rum will work here, meaning any rum over 50 percent ABV. But navy-strength rum, typically bottled at 57 percent ABV, is my favorite. Just remember: The higher the ABV of the rum, the higher the ABV of your resulting dram.

BOURBON MILK PUNCH



Bourbon Milk Punch image

Swap the usual brandy for all-American whiskey in the Bourbon Milk Punch, a classic brunch cocktail that's popular in New Orleans.

Provided by Liquor.com

Time 5m

Number Of Ingredients 5

2 ounces bourbon
3 ounces whole milk
1 ounce simple syrup
2 dashes vanilla extract
Garnish: nutmeg, freshly grated

Steps:

  • Add bourbon, whole milk, simple syrup and vanilla extract into a shaker with ice and shake until well-chilled.
  • Strain into a rocks glass, and garnish with freshly grated nutmeg.

Nutrition Facts : Calories 243 kcal, Carbohydrate 18 g, Cholesterol 9 mg, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, Sodium 40 mg, Sugar 18 g, Fat 3 g, UnsaturatedFat 0 g

BOURBON MILK PUNCH



Bourbon Milk Punch image

With a place of honor in the New Orleans drink pantheon alongside the Sazerac and the Ramos Gin Fizz, bourbon milk punch is enjoyed morning and night in the Crescent City, but most commonly at brunch. Restaurants and bars often pride themselves on their particular rendition. This one comes from the famed French 75 Bar in Arnaud's restaurant in the French Quarter. It is easily whipped up before or after a meal, and offers near-immediate gratification.

Provided by Robert Simonson

Categories     breakfast, brunch, dinner, lunch, cocktails

Yield 1 drink

Number Of Ingredients 6

1 1/4 ounces bourbon
1/2 ounce dark rum
2 ounces milk (use cream or half-and-half for a richer drink)
1/8 ounce vanilla extract
1/2 ounce simple syrup (see note)
Dash of grated nutmeg

Steps:

  • In a mixing glass three-quarters filled with ice, pour the bourbon, rum, milk or cream, vanilla and simple syrup. Shake vigorously until chilled, about 30 seconds. Strain into a rocks glass. Dust with nutmeg.

Nutrition Facts : @context http, Calories 244, UnsaturatedFat 2 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 32 milligrams, Sugar 13 grams

MILK PUNCH WITH BOURBON



Milk Punch With Bourbon image

Boy, oh, boy! Is this good?! Everybody who tries, loves and raves about it. (From the book "The Spirit of Christmas,' volume 8, I believe.)

Provided by EURrosa1

Categories     Low Protein

Time 5m

Yield 11 punch cups, 11 serving(s)

Number Of Ingredients 6

6 cups milk
3 cups whipping cream
1 cup superfine sugar
3 tablespoons vanilla extract
3/4 cup Bourbon
freshly grated nutmeg, to serve

Steps:

  • Combine milk, cream, sugar, vanila and bourbon. Cover and store in refrigerator--at least 2 hours before serving.

Nutrition Facts : Calories 434.4, Fat 28.9, SaturatedFat 18, Cholesterol 107.6, Sodium 90.3, Carbohydrate 26.6, Sugar 18.7, Protein 5.7

BOURBON-MILK PUNCH



Bourbon-Milk punch image

Provided by Craig Claiborne

Time 2m

Yield 18 cups

Number Of Ingredients 4

4 quarts milk
5 cups half-and-half
4 cups bourbon
2 cups, approximately, confectioners' sugar

Steps:

  • Pour the milk and half-and-half into a bowl and blend. Add the bourbon and the sugar, according to taste.
  • Fill glasses or, preferably, julep cups with ice and pour the punch over the ice. Serve immediately.

Nutrition Facts : @context http, Calories 395, UnsaturatedFat 5 grams, Carbohydrate 27 grams, Fat 15 grams, Protein 9 grams, SaturatedFat 9 grams, Sodium 121 milligrams, Sugar 27 grams

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