Brandy Milk Punch
This brandy milk punch is smooth, creamy and finished with a warm touch of nutmeg. It’s a rich, New Orleans-inspired cocktail that’s surprisingly easy to make at home.
Servings: 1
Equipment
- Saucepan Small
- Tweezers
- Paintbrush Small
Ingredients
For the Vanilla Bean Simple Syrup (makes enough for 6 cocktails)
- 1/2 Cup granulated sugar
- 1/2 Cup water
- 2 Teaspoons vanilla bean paste
- 1 Teaspoon vanilla extract pure
For the Brandy Milk Punch
- edible gold leaf flakes optional garnish
- 1 1/2 Ounces brandy such as E&J XO
- 1 Ounce vanilla bean simple syrup recipe above
- 1 1/2 Ounces whole milk
- 1 Ounce heavy cream
- ice
- nutmeg freshly grated
Instructions
Make the Vanilla Bean Simple Syrup
- To a small saucepan, add water and granulated sugar. Mix together over medium-high heat and bring to a boil. Once ingredients begin to boil, reduce heat and allow to simmer for 2 to 3 minutes. Stir sugar until completely dissolved.
- Remove from heat. Stir in vanilla bean paste and vanilla extract. Immediately transfer to a seal able heat-proof container and place in the refrigerator to cool until ready to use.
Assemble the Drink
- Using your finger, dampen about ¼ of the outside of your glass with water. Using tweezers, place edible gold leaf flakes along the wet area of the glass, patting the flakes down with a small paintbrush.
- Add 3 to 4 ice cubes to a cocktail shaker. Pour in brandy, vanilla bean simple syrup, whole milk, and heavy cream. Shake for about 20 seconds until chilled though. Pour into prepared cocktail glass over crushed ice.
- Top with freshly grated nutmeg and a sprinkling of edible gold leaf, if liked.
Notes
Shake thoroughly: A strong shake blends the cream and milk smoothly.
Use fresh nutmeg: Grating it fresh makes a big difference in aroma and taste.
Vanilla syrup: Vanilla syrup keeps for up to 2 weeks in the refrigerator so you can make extra if you like then add it to next week's coffees, smoothies and so on.
Serve chilled: Use crushed ice or pre-chill the glass for the best texture.
Use fresh nutmeg: Grating it fresh makes a big difference in aroma and taste.
Vanilla syrup: Vanilla syrup keeps for up to 2 weeks in the refrigerator so you can make extra if you like then add it to next week's coffees, smoothies and so on.
Serve chilled: Use crushed ice or pre-chill the glass for the best texture.
Nutrition
Calories: 292kcal | Carbohydrates: 20g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 43mg | Sodium: 31mg | Potassium: 80mg | Sugar: 19g | Vitamin A: 486IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg
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