Creamy, caramel, vanilla
This fortifying cocktail goes with waffles, sticky buns, or a breakfast burger—let it stand in for your milk shake.
Originating as early as the 1600s, milk punches are now associated with New Orleans, where they’re enjoyed at brunch or during holidays. We love their relaxing, fortifying character on warm afternoons, especially if we’re craving ice cream but prefer something light. Traditionally, brandy is used, although we also like it with bourbon. Over the past few years, milk punches have become something of a phenomenon, with bars going beyond the classic recipe and clarifying the drinks into clear, textural revelations. Below is a recipe for a standard, non-time-consuming version. Trying letting the booze and milk sit mixed overnight to mellow and meld flavors.
2 ounces (60 ml) brandy or bourbon (Buffalo Trace)
½ cup (120 ml) whole milk
1 teaspoon powdered sugar
¼ teaspoon vanilla extract
Freshly grated nutmeg or a single star anise float, for garnish
Shake ingredients with ice and strain into a chilled rocks glass or a wine glass filled with ice. Garnish with grated nutmeg or star anise.