Brandy milk punch

This brandy milk punch combines brandy, bourbon, heavy cream, vanilla and confectioners sugar for a creamy, sweet, and boozy delicious drink.

Brandy milk punch is a popular drink served in New Orleans on bourbon street. Oftentimes, it is typically served at brunch. And not just for Mardi Gras. With the combination of flavors, I think it would also make a great after dinner treat.

Basically, there are several variations of this drink. Some use powdered sugar while others use simple syrup and still others use a vanilla syrup. Milk punch had been around for many, many years and was said to have been considered a cure for the common cold. Subsequently, now on a lot of brunch menu’s, it is said to help cure hangovers. Brandy milk punch became popular at a New Orleans bar called Brennan’s. As of this writing, it was not on their menu but their recipe is on the internet. My recipe was inspired by a couple of different recipes. There’s even recipes out there using rum instead of brandy most commonly called a Caribbean milk punch.

Ingredients for brandy milk punch

Brandy

Bourbon

Heavy cream- you could also use half and half or a milk of your choice

Vanilla extract

Confectioners sugar- make sure you don’t grab the cornstarch like I did here for this California lemonade.

Grated nutmeg- freshly grated if you want to get fancy

Recipe

Firstly, combine 1 1/2 ounces brandy, 1 ounce bourbon, 1 ounce heavy cream, 1 teaspoon vanilla, and 2 teaspoons confectioners (powdered) sugar in a cocktail shaker with ice. Shake really well. Secondly, pour into a rocks glass, adding more ice if necessary. Thirdly, sprinkle nutmeg on top.

To health, wealth, and happiness! Cheers!