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.
CLARIFIED MILK PUNCH
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.
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
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.
PENNSYLVANIA MILK PUNCH
Children of all ages will savor the nostalgic flavor of this refreshing punch from Shirley Womer of Middleburg, Pennsylvania. 'It reminds me of the orange creamsicles we enjoyed when we were young,' she notes.
Provided by Allrecipes Member
Time 15m
Yield 20
Number Of Ingredients 4
Steps:
- In a mixing bowl, beat milk, sherbet and ice cream until frothy. Pour into a punch bowl. Stir in soda. Serve immediately.
Nutrition Facts : Calories 110.8 calories, Carbohydrate 19.3 g, Cholesterol 11.5 mg, Fat 3 g, Fiber 0.1 g, Protein 2.4 g, SaturatedFat 1.9 g, Sodium 49.4 mg, Sugar 12.3 g
PENNSYLVANIA MILK PUNCH
Children of all ages will savor the nostalgic flavor of this refreshing punch from Shirley Womer of Middleburg, Pennsylvania. 'It reminds me of the orange creamsicles we enjoyed when we were young,' she notes.
Provided by Allrecipes Member
Time 15m
Yield 20
Number Of Ingredients 4
Steps:
- In a mixing bowl, beat milk, sherbet and ice cream until frothy. Pour into a punch bowl. Stir in soda. Serve immediately.
Nutrition Facts : Calories 110.8 calories, Carbohydrate 19.3 g, Cholesterol 11.5 mg, Fat 3 g, Fiber 0.1 g, Protein 2.4 g, SaturatedFat 1.9 g, Sodium 49.4 mg, Sugar 12.3 g
PENNSYLVANIA DREAMSCICLE MILK SHAKE
Make and share this Pennsylvania Dreamscicle Milk Shake recipe from Food.com.
Provided by Audrey M
Categories Punch Beverage
Time 15m
Yield 20 serving(s)
Number Of Ingredients 4
Steps:
- In a mixing bowl, beat milk, sherbet, ice cream until frothy.
- Pour into a punch bowl.
- Stir in soda.
- Serve immediately.
Nutrition Facts : Calories 123.4, Fat 4, SaturatedFat 2.4, Cholesterol 13.1, Sodium 53.6, Carbohydrate 19.9, Fiber 1.1, Sugar 14.9, Protein 2.5
MILK PUNCH
Provided by Julia Moskin
Categories quick, cocktails
Yield 10 to 12 servings
Number Of Ingredients 6
Steps:
- In a pitcher, combine milk, half-and-half, bourbon, sugar and vanilla and stir. Place in freezer until slushy, at least 3 to 4 hours or up to 24 hours. Stir well and serve in chilled glasses, sprinkled with nutmeg.
Nutrition Facts : @context http, Calories 181, UnsaturatedFat 2 grams, Carbohydrate 13 grams, Fat 5 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 44 milligrams, Sugar 13 grams
PENNSYLVANIA MILK PUNCH
Make and share this Pennsylvania Milk Punch recipe from Food.com.
Provided by paulamatt
Categories Punch Beverage
Time 15m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- Add all ingredients in a large bowl and beat until frothy.
- Pour into a chilled punch bowl and serve.
- Serves 25.
Nutrition Facts : Calories 140.9, Fat 6.6, SaturatedFat 4, Cholesterol 25.8, Sodium 59.3, Carbohydrate 18, Fiber 0.4, Sugar 13.4, Protein 3.3
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