Best Milk Punch Recipes

CLARIFIED MILK PUNCH

Steps:

• Heat 2 1/4 cups of water to 208 degrees F. If you have an electric kettle with a temperature setting, great. If not, bring the water to a boil in a saucepan, kill the heat and count to 20. Pour the water over the teabags into a quart vessel and steep 3 minutes before removing the bags. (Do not wring out or squeeze the bags.)
• Add the sugar to the hot tea and stir to dissolve. Then add the port, rum, Allspice Dram, and lemon juice. Cool to room temperature, about 20 minutes.
• Pour the milk into a glass pitcher and then follow with the tea mixture. (Yes, it will curdle.) Park on counter for 1 hour. Do not shake, stir or molest in any way. Just let the magic happen. Oh, and make sure the tea goes into the milk, not the other way around.
• Line a large, fine-mesh sieve with a commercial-sized coffee filter (we like those made for 1.5-gallon machines) and strain the mixture into a wide, 4-quart container. Once completely filtered, typically about 1 hour, transfer to a quart jar or pitcher and chill to serve. (See Cook's Note.)
• Store tightly sealed in the refrigerator for up to 2 months.
• Heat a heavy skillet over low heat for 2 to 3 minutes. Toast the allspice berries until fragrant, about 1 minute, then roughly crush.
• Combine the rum and crushed allspice berries in a quart-sized glass jar, seal the lid tightly and give it a good shake. Steep for 10 days.
• Strain the allspice-infused rum through a fine-mesh sieve into a small saucepan and add the sugar. Heat over low, stirring occasionally, until the sugar is fully dissolved, about 15 minutes. Cool to room temperature before storing in a glass jar or bottle.
• Note: Any overproof rum will work here, meaning any rum over 50 percent ABV. But navy-strength rum, typically bottled at 57 percent ABV, is my favorite. Just remember: The higher the ABV of the rum, the higher the ABV of your resulting dram.

BOURBON MILK PUNCH

Steps:

• In a mixing glass three-quarters filled with ice, pour the bourbon, rum, milk or cream, vanilla and simple syrup. Shake vigorously until chilled, about 30 seconds. Strain into a rocks glass. Dust with nutmeg.

MILK PUNCH

Steps:

• Combine sugar and 1/2 cup water in a small saucepan. Bring to a simmer over medium heat, stirring until sugar has dissolved. Remove from heat; let cool.
• Combine milk, cream, vanilla, cinnamon, bourbon, 1 cup ice, and 2/3 cup simple syrup (reserve remaining for another use) in a blender. Blend until smooth, about 1 minute. Serve up in a chilled coupe or over ice in a rocks glass, spooning foam over the top. Sprinkle with nutmeg; serve immediately.

BOURBON-PUMPKIN MILK PUNCH

Steps:

• Fill a cocktail shaker halfway with ice cubes. Add half-and-half, bourbon, syrup, and vanilla extract. Shake well.
• Strain mixture into a highball glass and garnish with nutmeg.

ROMPOPE (MEXICAN MILK, EGG, SPICE, AND LIQUOR PUNCH)

Steps:

• Pulse almonds with 2 tablespoons of the sugar in a food processor until ground to a fine paste.
• Bring milk, cinnamon, lemon rind, vanilla, and baking soda to a boil over medium-high heat in a large heavy-bottom saucepan. Reduce heat to medium-low and simmer for 15 to 20 minutes. Set aside.
• In a large bowl, whisk egg yolks, the remaining 1 1/2 cups sugar, and ground almonds until thick and pale. Remove cinnamon and lemon rind and discard. Whisking constantly, slowly add the milk to the yolk mixture.
• Return mixture to pan and cook over low heat, constantly stirring and scraping the bottom and sides of the pan, until the mixture thickens enough to coat the back of a spoon, 5 to 7 minutes. Set aside to cool completely, about 2 hours.
• Stir in rum or aguardiente. Serve.

BOURBON-MILK PUNCH

Steps:

• Pour the milk and half-and-half into a bowl and blend. Add the bourbon and the sugar, according to taste.
• Fill glasses or, preferably, julep cups with ice and pour the punch over the ice. Serve immediately.

BOURBON PUMPKIN MILK PUNCH

Steps:

• In a shaker half-filled with ice cubes, combine the bourbon, half-and-half, sugar, and vanilla extract. Shake well. Strain into a highball glass and garnish with the nutmeg.

CARIBBEAN MILK PUNCH

Steps:

• Make the vanilla syrup: Combine 1 cup water, the sugar and vanilla bean in a small saucepan. Bring to a simmer over low heat, stirring until the sugar dissolves. Remove from the heat and let cool, then remove the vanilla bean.
• Make the cocktail: Combine 1 ounce vanilla syrup, the rum, bourbon and heavy cream in a cocktail shaker with ice. Shake until frothy.
• Strain the drink into a coupe glass. Sprinkle with nutmeg.

COFFEE MILK PUNCH

Steps:

• Put the milk, half and half, sugar, vanilla, bourbon, coffee and nutmeg in a blender with 2 cups of ice and blend on high speed until slushy (work in batches if necessary). Serve in chilled glass mugs or tall glasses.

ORANGE CREAM MILK PUNCH

Steps:

• Place the ice cream and sherbet in a punch bowl. Pour in the milk and lemon-lime soda. Stir gently and serve immediately.

MILK PUNCH

Steps:

• In a pitcher, combine milk, half-and-half, bourbon, sugar and vanilla and stir. Place in freezer until slushy, at least 3 to 4 hours or up to 24 hours. Stir well and serve in chilled glasses, sprinkled with nutmeg.

MILK PUNCH

Steps:

• In a small saucepan, combine the sugar, 1/2 cup water, vanilla seeds and pod. Bring to a boil and remove from the heat. Let steep for 15 minutes. Strain the mixture and discard the vanilla pod.
• Pour 1 cup milk, 3/4 cup brandy and half of the vanilla syrup into a cocktail shaker filled with ice. Shake the cocktail until ice cold, and then carefully pour into 4 rocks glasses. Repeat with remaining ingredients. Garnish with nutmeg and enjoy!
• What Really Makes This Recipe Sing: This is the classic hair of the dog in New Orleans. Most bartenders have their own version, but any of them will do the trick.
• BYOC: Want to really indulge? Whip some cream up with a little superfine sugar and dollop on top. Want to cut some calories? Try making this with almond milk.

HOT MILK PUNCH

Steps:

• Heat the milk in a small saucepan over medium heat, frothing it with a whisk until it is quite hot but not boiling. Whisk in the sugar. Remove from the heat and stir in the bourbon. Pour into a heatproof mug and grate a small amount of fresh nutmeg atop the foam. Serves one.

BRANDY MILK PUNCH

Steps:

• Combine the milk, bourbon, egg whites, sugar, water and vanilla in a shaker and shake vigorously. Serve in a rocks glass and sprinkle with nutmeg, to taste.

BRANDY MILK PUNCH

Steps:

• Place brandy, simple syrup, vanilla, and milk in a cocktail shaker and fill with ice. Strain mixture into a rocks glass filled with ice. Garnish with nutmeg and serve immediately.

MILK PUNCH

Steps:

• Make simple syrup: Over medium heat, combine the sugar with 3/4 cup of water in a saucepan. Stir occasionally, until the mixture is boiling. Reduce heat and let simmer until the mixture is clear and the sugar has completely dissolved, about 8 minutes. Pour into a jar and cool. Refrigerate until cold.
• For the punch, whisk the milk and the ice cream or the heavy cream together in a large pitcher or punch bowl until it is blended. Stir in the spirits and the simple syrup to taste. Refrigerate until chilled. To serve, pour into highball glasses and grate the nutmeg on top.

HOLIDAY MILK PUNCH: THE NEW EGGNOG

Steps:

• Dissolve sugar in rum, brandy and vanilla extract in a large, heavy pitcher. Add milk; freeze until very cold or even slushy, about 4 to 8 hours. (Can be frozen for a month.) Pour into glasses, grate nutmeg over each glass, if desired, and serve.

PLANTATION MILK PUNCH

Steps:

• In a blender or cocktail shaker, combine half-and-half, sugar, vanilla, and brandy Blend or shake vigorously.
• Pour into a glass packed with crushed ice.
• Sprinkle with nutmeg (if desired).

MIKE'S MILK PUNCH

Steps:

• Whip first 5 ingredients in blender until foamy. Stir in ice. Strain punch into two 6-ounce glasses or mugs. Sprinkle with nutmeg and serve.

NEW ORLEANS MILK PUNCH

Steps:

• Combine whipping cream, brandy, sugar, and vanilla. Stir well.
• Pour into a chilled glass, and sprinkle with a little nutmeg.