Bourbon Milk Punch

By Robert Hess

It's time for breakfast in New Orleans. What to serve? Along side your grits and andouille there is nothing better than a smooth and creamy bourbon milk punch. After days of Mardi Gras revelry there could be nothing better to sooth your aching belly.

Recipe

Ingredients

1 1/2 oz Bourbon

2 tsp. simple syrup

2 dashes vanilla extract

4 oz. milk or half and half

Instructions

Shake vigorously with ice for 30 seconds.

Strain into a brandy snifter or wine glass.

Garnish with grated nutmeg.

Comments
jellydonut 26 Jul 2011
9:24 am

Looks super-tasty, Robert. I want to try this now.

Chris CV 26 Jul 2011
11:46 am

This is a good one, but my family makes a milk punch every Christmas that is amazing.  I believe it has similar ingredients plus rum, brandy and whole eggs.  It’s made in a giant batch and left in the snow overnight, so it gets slightly frozen.  I really need to get that recipe.

Paul Leddy 27 Jul 2011
9:11 am

Excellent as always, Robert.  You could probably add some Allspice Dram for a wintery version of the drink…Probably 1/4 oz or so should do it.

mike emry 27 Jul 2011
4:09 pm

another great vid but one of the best on the internet

mike emry 27 Jul 2011
4:12 pm

another great vid BY one of the best on the internet lol. Sorry love the description of you tasting them keep it up

Robert Hess 28 Jul 2011
6:20 am

Hmmmm… I wrote a reply here yesterday, and am sure I submitted it, but it hasn’t shown up.

Chris - A “milk punch” recipe that includes eggs, would probably be better described as a “egg nog” instead. Which of course is a traditional Christmas beverage. I’ve never heard of putting it in the snow over night, but that does sound interesting. What I “have” heard of, is aging it for weeks, if not months, in the refridgerator. While this might sound dangerous due to the eggs, tests have shown that it actually is safer. Intentionally salmonella infected eggs were used to make an egg nog, and left to sit for I think it was a month or so, and while the batch started out dangerous, by the end of the period it was essentially free from contamination (although the scientists were reluctant to actually put it to a “human trial”).

Here is a video from NPR: http://www.npr.org/templates/story/story.php?storyId=121615594

Chris CV 28 Jul 2011
7:04 am

That’s what I always figured, until I had actual egg nog. That recipe tastes much closer to this drink that any egg nog I have ever tasted, which I don’t even like. It probably is technically a nog that just has far less egg than normal for the volume made. I wouldn’t be surprised if it’s just one or two eggs in the five gallon batch.

Stephen Botting 22 Aug 2011
9:58 pm

Hi Robert, I think this is possible my favourite video of yours and I like the idea of it and it makes me smile, my wife and I thought you where rather funny in this one! On holiday I can imagine having one of these in the morning. I tried it out on a friend of mine the other evening using Jamesons Irish whiskey as I had just run out of Makers Mark and he absolutely loved it, I tried a sip and it is a drink I could see myself having when friends are staying over for the weekend. I do have 2 questions for you though Robert. Firstly in your excellent book “The essential bartenders guide” you emit the vanilla extract and there is the addition of 1/2 tsps of dark rum, also there is 2 ounces of bourbon, The one I made was from the video was there any reason for this or is it just your preferred version of the drink?

Also in the video you say to serve it in a Brandy glass, then you say that you dont serve brandy in a brandy glass yourself preferring a different type of glass for that! What glass do you serve brandy in, is it one of your lovely vintage glasses?
By the way on your advise I have started buying vintage cocktail glasses as opposed to those rather boring martini glasses you can get everywhere, and everyone I make a cocktail for is impressed, infact its kind of a talking point.

Cheers Robert.

jellydonut 22 Aug 2011
10:11 pm

Oh oh! Let me guess at Robert’s preferred glass. The ‘tulip’ glass.

http://www.howard.no/riedel/bilder/53-10.jpg

Robert Hess 23 Aug 2011
6:55 am

Recipe variations, especially for something like a “Milk Punch” should be expected, and in fact celebrated. The one I showed here is one that I typically find in New Orleans, but there are others.

As for the “brandy glass” I recommend. The one I use at home can be seen here: http://chanticleersociety.org/media/p/7913.aspx, and is slightly similar to the one that Jelly posted, but without the foot, and with a slightly different flair.

The traditional “brandy snifter” is one that I feel concentrates the nose of the spirit too much. When I was younger (but of drinking age!) I thought it was debonaire and sophisticated to order a warmed brandy when I was out, but the fact that the fumes always burned my nose sort of ruined the scene. I was later to learn that actually heating up your brandy is considered a no-no, as is using the traditional brandy snifter.

Peter_Timms 5 Jan 2012
6:33 pm

Made this today. McKenna Bourbon, although cheaper, worked well. A very nice drink.

enerill 7 Nov 2012
4:40 pm

Best Ever Milk Punch

In blender add ice-cold milk half way, add bourbon to taste, fill remainder of blender with vanilla ice cream, add 1 tsp. pure vanilla extract; whir; poor into brandy glasses or any container, sprinkle with a little freshly-grated nutmeg.  Delish!

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