Brennans Caribbean Milk Punch Recipes

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BRENNAN'S CARIBBEAN MILK PUNCH



Brennan's Caribbean Milk Punch image

This indulgent and simple milk punch is of a style that dates to the early days of cocktailing; a version appears in Jerry Thomas's 19th century book.

Provided by Adapted from a recipe at Brennan's restaurant in New Orleans

Yield 1

Number Of Ingredients 6

Ice
1 ounce dark rum, such as Smith and Cross
1/2 ounce bourbon
1 ounce vanilla simple syrup (see NOTE)
1 ounce heavy cream
Whole nutmeg, for a grated garnish

Steps:

  • 1 Chill a cocktail coupe
  • 2 Fill a cocktail shaker with ice, then add the rum, bourbon, vanilla simple syrup and cream
  • 3 Seal and shake vigorously for 10 seconds, then strain into the glass
  • 4 Grate a little nutmeg over the top of the drink and serve
  • 5 NOTE: To make the vanilla syrup, combine 2 cups of sugar and 2 cups of water in a saucepan over low heat
  • 6 Split one vanilla bean open with a knife, then use the knife to scrape the seeds directly into the pan (may substitute 1 teaspoon vanilla bean paste; see headnote)
  • 7 Increase the heat to medium-high, stirring to make sure the sugar has dissolved and the vanilla bean is distributed
  • 8 Once the mixture begins to boil, reduce the heat to low and cook for 2 minutes, then turn off the heat
  • 9 Cool completely before using or storing (in an airtight container in the refrigerator, for up to 3 weeks)
  • 10 The yield is about 2 1/2 cups

Nutrition Facts : Calories 270 calories, Fat 11 g, Carbohydrate 19 g, Cholesterol 40 mg, Fiber 0 g, Protein 0 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 10 mg, Sugar 18 g

CARIBBEAN MILK PUNCH



Caribbean Milk Punch image

Brandy milk punch became popular in the American colonies, when it was considered a cure for the common cold. Though its medicinal benefits are still up for debate, the drink became popular at Brennan's as a hangover cure, and now it's a staple on many New Orleans brunch menus. This version, made with gold rum, is a tropical twist on the original. -Nora Horvath for Food Network Magazine

Provided by Food Network

Categories     beverage

Time 15m

Yield 1 drink (plus extra vanilla syrup)

Number Of Ingredients 6

1 cup sugar
1 vanilla bean, split lengthwise
1 ounce gold rum
1/2 ounce bourbon
1 ounce heavy cream
Freshly grated nutmeg, for sprinkling

Steps:

  • Make the vanilla syrup: Combine 1 cup water, the sugar and vanilla bean in a small saucepan. Bring to a simmer over low heat, stirring until the sugar dissolves. Remove from the heat and let cool, then remove the vanilla bean.
  • Make the cocktail: Combine 1 ounce vanilla syrup, the rum, bourbon and heavy cream in a cocktail shaker with ice. Shake until frothy.
  • Strain the drink into a coupe glass. Sprinkle with nutmeg.

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