Mardi Gras Milk Punch Recipes
MARDI GRAS MILK PUNCH
This is a great drink to take to the parades in the morning, it will really get you going! I use this for dessert all the time, also. High in calories so of course high in taste! This recipe came from The New Orleans Times Picayune.
Provided by Penny Stettinius
Categories Low Protein
Time 16m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Put bourbon, half and half, sugar and vanilla in a punch bowl.
- Stir to dissolve sugar.
- Float scoops of ice cream on punch and top with nutmeg.
Nutrition Facts : Calories 390.9, Fat 17.9, SaturatedFat 11.1, Cholesterol 60.6, Sodium 78.6, Carbohydrate 18, Fiber 0.2, Sugar 12.1, Protein 4.8
CARIBBEAN MILK PUNCH
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
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.
MARDI GRAS MADNESS PUNCH
This is one of my mom's recipes that she made when the "girls" got together and it is great. Makes a lot about 65 1/2 cup servings
Provided by Nimz_
Categories Punch Beverage
Time 30m
Yield 65 serving(s)
Number Of Ingredients 7
Steps:
- Place ice ring in bottom of punch bowl.
- Add liquids in order given.
- Float slices of oranges and limes on top.
MILK PUNCH
We make a big batch of this classic Southern drink in the blender for easier entertaining. The blender creates a foam that you can spoon on top.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Time 40m
Yield Makes 6 cups; Serves 6 to 8
Number Of Ingredients 7
Steps:
- Combine sugar and 1/2 cup water in a small saucepan. Bring to a simmer over medium heat, stirring until sugar has dissolved. Remove from heat; let cool.
- Combine milk, cream, vanilla, cinnamon, bourbon, 1 cup ice, and 2/3 cup simple syrup (reserve remaining for another use) in a blender. Blend until smooth, about 1 minute. Serve up in a chilled coupe or over ice in a rocks glass, spooning foam over the top. Sprinkle with nutmeg; serve immediately.
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6 MILK PUNCH RECIPES FOR MARDI GRAS (OR ANY TUESDAY)
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Estimated Reading Time 3 minsPublished 2014-02-28
- Brandy Milk Punch. “Unlike many great classic cocktails that you have to make individually, milk punch actually tastes better if you let it ‘marinate’ overnight.
- Crystal Clear Milk Punch. This versatile recipe from Eamon Rockey, general manager of New York's Betony, calls for robust black tea like Assam or English Breakfast, paired with either beer, cider, or in-season juice.
- Barbecue Apple Milk Punch. Backbar, tucked behind the restaurant Journeyman in Somerville, MA, serves a roster of ambitious milk punches—co-owner and bar manager Sam Treadway guesses they’ve churned out about 100 different ones over the past two years.
- Seasonal Milk Punch. The current iteration of milk punch on the menu of New York restaurant North River flaunts a heady mix of dark rum and bourbon, along with ruby red Port.
- Winter Milk Punch. Milk punch is undoubtedly the star of Brooklyn bar Tooker Alley’s cocktail menu. Proprietor Del Pedro infuses it with Oregon chai for a deep tea flavor.
- Warm Milk Punch. Classic cocktails are the crux of The Varnish, the sexy hideout behind Cole’s, in downtown Los Angeles. The warm milk punch doesn’t stray too far from Mary Rocket’s 18th-century creation (the first one ever written), but small tweaks include a mix of rum and Cognac instead of using solely brandy, letting an oleo-saccharum (muddled lemon zest and sugar that create a fragrant syrup) stand in for a lemon peel infusion, and swapping in more milk for water.
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PIN ON MASQUERADE
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