Timmys Brandy Milk Punch Recipes

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BRANDY MILK PUNCH



Brandy Milk Punch image

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

2 ounces brandy
1 ounce Simple Syrup for Brandy Milk Punch
1/2 teaspoon pure vanilla extract
1 1/2 ounces milk
Ice
Freshly grated nutmeg, for garnish

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.

BRANDY MILK PUNCH



Brandy Milk Punch image

Provided by Food Network

Categories     dessert

Time 3m

Yield 6 cocktails

Number Of Ingredients 8

1 1/2 cups 2-percent milk
1/2 cup skim milk
12 ounces bourbon
2 egg whites*
1/2 cup sugar
1/2 cup cold water or ice
1 tablespoon vanilla extract
Ground nutmeg, as needed

Steps:

  • Combine the milk, bourbon, egg whites, sugar, water and vanilla in a shaker and shake vigorously. Serve in a rocks glass and sprinkle with nutmeg, to taste.

BRANDY MILK PUNCH



Brandy Milk Punch image

Provided by Food Network

Categories     dessert

Time 5m

Yield 6 cocktails

Number Of Ingredients 8

1 1/2 cups milk
1/2 cup heavy cream
12 ounces bourbon
1 egg white, optional
1/2 cup sugar
1/2 cup very cold water
1 tablespoon vanilla extract
Nutmeg, to taste

Steps:

  • Combine the milk, cream, bourbon, egg white, sugar, water and vanilla in a large pitcher. Stir well, or if you have a lid, shake. Serve in rocks glasses and sprinkle each cocktail with some nutmeg.

BRANDY MILK PUNCH



Brandy Milk Punch image

Categories     Milk/Cream     Alcoholic     Brandy     Winter     Nutmeg     Gourmet     Drink

Yield Makes 1 drink.

Number Of Ingredients 4

1 teaspoon sugar
1 jigger brandy
1 cup very hot milk
Nutmeg

Steps:

  • In a blender (heated with hot water if its container is glass) put the sugar, brandy, and milk. Blend the mixture, pour it into a large glass or mug, and sprinkle with nutmeg.
  • Or stir the sugar and brandy in a warmed glass or mug and fill it with very hot milk. Add a few grains of nutmeg.
  • Serve the drink at once.

MILK PUNCH



Milk Punch image

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

1 1/2 cups granulated sugar
2 quarts whole milk
1 quart vanilla ice cream or heavy cream
4 cups brandy
2 cups bourbon
Whole nutmeg

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.

SIMPLE SYRUP FOR BRANDY MILK PUNCH



Simple Syrup for Brandy Milk Punch image

This recipe should be used in Brandy Milk Punch, the recipe for which can be found in Ti Adelaide Martin and Lally Brennan's cookbook, "In the Land of Cocktails."

Provided by Martha Stewart

Yield Makes 2 cups

Number Of Ingredients 2

2 cups sugar
2 cups boiling water

Steps:

  • Place sugar in a heatproof bowl and pour over water; stir until sugar is dissolved. Let cool to room temperature. Transfer syrup to a jar or container and keep refrigerated up to 1 month.

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