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.
MILK PUNCH
Steps:
- In a small saucepan, combine the sugar, 1/2 cup water, vanilla seeds and pod. Bring to a boil and remove from the heat. Let steep for 15 minutes. Strain the mixture and discard the vanilla pod.
- Pour 1 cup milk, 3/4 cup brandy and half of the vanilla syrup into a cocktail shaker filled with ice. Shake the cocktail until ice cold, and then carefully pour into 4 rocks glasses. Repeat with remaining ingredients. Garnish with nutmeg and enjoy!
- What Really Makes This Recipe Sing: This is the classic hair of the dog in New Orleans. Most bartenders have their own version, but any of them will do the trick.
- BYOC: Want to really indulge? Whip some cream up with a little superfine sugar and dollop on top. Want to cut some calories? Try making this with almond milk.
CEREAL MILK PUNCH
Provided by Trisha Yearwood
Categories beverage
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Stir the milk and cereal together in a large bowl or pitcher and add the cinnamon stick. Cover and refrigerate for at least 1 hour and up to 4 hours.
- When you are ready to serve, strain the milk through a fine-mesh strainer into a punch bowl or pitcher, making sure to squeeze out as much milk as possible. Stir in the brandy, orange juice, sugar, vanilla, nutmeg and enough ice to fill the pitcher. Pour the punch into rocks or punch glasses filled with ice. Run a strip of orange peel over the rim of each glass and add to the punch. Grate over a little nutmeg, sprinkle a few cereal flakes over the glasses and serve immediately.
MILK PUNCH
This recipe was brought to the Times by Julia Reed in a 2001 magazine article in which she talked about her favorite (and not so favorite) holiday culinary traditions: "I will not serve eggnog, the one holiday culinary tradition I have never been able to get behind, but I will make milk punch. With its frothy top and not-so-jaundiced color, a milk punch is prettier to look at than eggnog and is not nearly as rich and cloying saved from that state by an effective combination of bourbon and brandy. They are especially good before a holiday lunch with, naturally, cheese straws and pecans. By evening, everyone will want a Santa hat."
Provided by Julia Reed
Categories cocktails
Time 15m
Yield 30 servings
Number Of Ingredients 6
Steps:
- Make simple syrup: Over medium heat, combine the sugar with 3/4 cup of water in a saucepan. Stir occasionally, until the mixture is boiling. Reduce heat and let simmer until the mixture is clear and the sugar has completely dissolved, about 8 minutes. Pour into a jar and cool. Refrigerate until cold.
- For the punch, whisk the milk and the ice cream or the heavy cream together in a large pitcher or punch bowl until it is blended. Stir in the spirits and the simple syrup to taste. Refrigerate until chilled. To serve, pour into highball glasses and grate the nutmeg on top.
BRANDY MILK PUNCH
This delicious brandy milk punch recipe can be found in "In the Land of Cocktails" by Ti Adelaide Martin and Lally Brennan.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Yield Makes 1 cocktail
Number Of Ingredients 6
Steps:
- Place brandy, simple syrup, vanilla, and milk in a cocktail shaker and fill with ice. Strain mixture into a rocks glass filled with ice. Garnish with nutmeg and serve immediately.
MARTHA HALL FOOSE'S AIN'T NO THING CHICKEN WING
Make and share this Martha Hall Foose's Ain't No Thing Chicken Wing recipe from Food.com.
Provided by 1PugMom2
Categories Lunch/Snacks
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine garlic, chili sauce, cumin, ginger, salt, vinegar, pepper sauce, honey. Add chicken wings and let marinate while preparing grill.
- When ready to grill, follow manufactures instructions for indirect heat grilling. (Build a charcoal or wood fire on one side of grill or heat half of a gas grill.) Close cover and heat to 450º.
- Remove wings from marinade (reserving marinade). Place wings on grill, away from coals. Close cover and cook wings for 30 minutes turning and rearranging once.
- Meanwhile, in a small saucepan over high heat, bring reserved marinade to a boil. Cook 5 minutes, or until thick. Brush thickened sauce over the wings and cook an additional 5 to 8 minutes, or until wings are well glazed and no longer pink next to the bone.
Nutrition Facts : Calories 439.2, Fat 23.9, SaturatedFat 6.7, Cholesterol 113.2, Sodium 2108.1, Carbohydrate 22.5, Fiber 5.2, Sugar 13.5, Protein 29.4
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