Canal House Cooking’s Milk Punch
Updated Sept. 16, 2024
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Ingredients
- 1quart whole milk
- 1cup half-and-half
- 1½cups bourbon, other whiskey or brandy
- 1cup powdered sugar, sifted
- 1tablespoon vanilla extract
- Freshly grated nutmeg, for garnish
Nutritional analysis per serving (12 servings)
189 calories; 5 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 14 grams carbohydrates; 0 grams dietary fiber; 13 grams sugars; 3 grams protein; 48 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
Private Notes
Comments
Use 1/4 c sugar. So much nicer. Delicious Christmas tradition.
We make this every year on Christmas! i make it the night before and freeze it - I find it takes longer than 3-4 hours to achieve the perfect slushy consistency that everyone loves. It melts quickly!
Milk punch, either bourbon or brandy, is a favorite brunch cocktail in New Orleans. Try reducing the sugar to 1/4 cup, and adding 1/2 cup of Kahlua. The nutmeg is mandatory.
Additional New Orleans version…Place ½ gallon of highest butterfat vanilla bean ice cream available, ½ of quart of whole milk, 2 teaspoons Mexican vanilla, and 6-8 ounces of top shelf Tennessee whiskey in a blender. Blend, blend, blend on high speed!! Pour into iced martini glasses (can add more ice cream to thicken or milk to thin). Top with fresh nutmeg. Want a twist…use highest butterfat Dutch chocolate or chocolate fudge ice cream. Perfect way to end a New Orleans Sunday brunch!
Cane sugar (1/4 c) works much better than confectioners (agree that the confectioners makes it taste metallic). My father would shake it together in his cocktail shaker and serve in a highball over ice. When there was good vanilla ice cream in the freezer, he'd sometimes toss in a scoop before shaking. Lots of freshly grated nutmeg dusted over the top is a must. Best imbibed sitting outside on a cold winter day, in the sun and out of the wind, watching the kids play in the snow.
This is a delicious alternative to eggnog! But I don’t understand the caution against freezing for longer that 24 hours. I’ve been making half-batches (with 1/8 c powdered sugar and 1/2 c bourbon) that last a week. Sure, it freezes pretty solid, but I just break it up with a fork. Yum!