SOUTHERN MILK PUNCH
This is an easy, no-egg eggnog and a classic Southern tipple with an alluring blend of sweetness and richness, and a deep-flavored kick. Classically made with a combo of brandy and rum, the milk punch also works well with bourbon in the place of either or both. And while it's lovely to drink the punch when poured into a glass full of crushed ice, you can instead serve it hot, for a rich and potent warmer. Either way, this drink that dates back to horse-and-buggy days has a way of slowing everything down, taking the edge off a hectic holiday season if only for an hour or two. Recommended by Paul Clarke of Imbibe magazine.
Provided by BecR2400
Categories Punch Beverage
Time 5m
Yield 1 Milk Punch Cocktail, 1 serving(s)
Number Of Ingredients 7
Steps:
- Stir well with ice and strain into a large goblet over fresh crushed ice .
- (Or, pour everything into a mug and add hot milk).
- Sprinkle with nutmeg.
Nutrition Facts : Calories 238.3, Fat 3.9, SaturatedFat 2.2, Cholesterol 12, Sodium 52, Carbohydrate 9.9, Sugar 10.2, Protein 3.8
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.
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.
SOUTHERN COFFEE PUNCH
Smooth and delicious. This is a coffee lover's dream come true.
Provided by Esther Loveall Saunders
Categories Drinks Recipes Punch Recipes Non-Alcoholic Punch Recipes
Time 40m
Yield 20
Number Of Ingredients 6
Steps:
- Stir boiling water, sugar, and instant coffee together in a bowl until dissolved; cool in refrigerator, 30 minutes to overnight.
- Pour coffee mixture into a punch bowl; add milk, vanilla ice cream, and chocolate ice cream. Stir until ice cream begins to melt.
Nutrition Facts : Calories 362.7 calories, Carbohydrate 47.6 g, Cholesterol 56.7 mg, Fat 15.5 g, Fiber 1 g, Protein 10.6 g, SaturatedFat 9.6 g, Sodium 163.7 mg, Sugar 43.7 g
NEW YORK STATE SPECIAL MILK PUNCH
This is a quick and easy recipe that's great for the summer.
Provided by s.annutto
Categories Drinks Recipes Shakes and Floats Recipes
Time 20m
Yield 10
Number Of Ingredients 5
Steps:
- In a punch bowl, combine ice cream, pineapple juice, orange juice, lemon juice and milk. Stir until ingredients are blended.
Nutrition Facts : Calories 429.1 calories, Carbohydrate 76.9 g, Cholesterol 42.7 mg, Fat 11.1 g, Fiber 1.4 g, Protein 7.5 g, SaturatedFat 6.6 g, Sodium 111.6 mg, Sugar 63 g
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.
SOUTHERN COMFORT PUNCH
Make and share this Southern Comfort Punch recipe from Food.com.
Provided by Denise in NH
Categories Punch Beverage
Time 10m
Yield 12-15 serving(s)
Number Of Ingredients 5
Steps:
- Chill all ingredients then mix together in a punch bowl.
- Float slices of oranges and lemons on top.
- When ready to serve, add the 7-Up.
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.
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