Milk Punch

Here’s how to make milk punch, a brandy cocktail made with milk and sugar! It’s cold and creamy, and works for brunch or evening.

Here’s a drink that surprised us with its complex, creamy flavor: Milk Punch! This tasty drink is one of the oldest cocktails there is, featuring brandy, bourbon, milk and sugar. It’s a popular brunch drink in New Orleans and in the American South. And the concept sounds baffling until you try it. Then you realize the genius of it: the creamy, cool milk against the spice of the brandy and the nuance of vanilla extract. From first sip, we were sold. Here’s how to make this intriguing and satisfying historic drink.

What is milk punch?

Milk punch is a drink made with brandy or bourbon, milk, sugar, and vanilla extract. Get this: the drink was first written down in 1688 in Scotland! How’s that for history? The first mention in a cookbook was in 1711. Benjamin Franklin even recorded a version of it in 1763. So it’s got quite the history.

A popular type of milk punch you’ve probably heard of? Eggnog! But to us, milk punch is exponentially tastier, at least in our book. The ingredients you’ll need for milk punch are:

• Whole milk
• Bourbon whiskey
• Brandy
• Simple syrup
• Vanilla
• Grated nutmeg, for the garnish

Creamy vs clarified milk punch

There are two ways to serve milk punch: creamy and clarified. Here’s the difference:

• Creamy milk punch is milky and creamy, the type you’ll likely get if you order it at brunch in a New Orleans restaurant. (This is what you’ll find in the recipe below.)
• Clarified milk punch means that the mixture is heated, which makes the dairy curdle. Then the milk solids are strained out, leaving behind a clear liquid. So the clarified version actually looks crystal clear!

How to make milk punch (basic steps)

You might think milk punch would be a hot drink, served in a big punch bowl in the winter. But you make it like any shaken cocktail! Add the ingredients to a cocktail shaker, shake, and strain! Here’s what to do:

1. Shake in a cocktail shaker. Place all ingredients in a cocktail shaker: milk, bourbon, brandy, simple syrup, and vanilla extract. Add ice and shake! (Don’t have a cocktail shaker? Use a mason jar!)
2. Strain into a glass. Strain the drink into a low-ball glass. If you’d like, you can use a round tumbler like the one shown.
3. Garnish: The garnish is important here! Grate on a little nutmeg for the perfect spiced touch.

Add flair with star anise

Want to add the perfect flair to the garnish for milk punch? Add star anise! Star anise is a unique star-shaped spice. It’s native to China and Vietnam, and you may have seen it in blends of cider mulling spices. It’s available at most grocery stores, and if you can’t find it, you can also buy star anise online.

When to serve milk punch

Milk punch might seem like a wintery drink with the milk and spices, but you can serve it anytime! It’s on the menu in any season in New Orleans. It’s also common at brunch. Serve it as a:

• Brunch drink
• Afternoon drink
• Happy hour drink
• Late night drinks drink
• Christmas, winter, or holiday drink
• Girls or guys night drink
• Cocktail hour drink