Milk Punch

Recipe from French 75 Bar

Adapted by Robert Simonson

Updated Sept. 16, 2024

Rating
5(189)
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With a place of honor in the New Orleans drink pantheon alongside the Sazerac and the Ramos Gin Fizz, bourbon milk punch is enjoyed morning and night in the Crescent City, but most commonly at brunch. Restaurants and bars often pride themselves on their particular rendition. This one comes from the famed French 75 Bar in Arnaud’s restaurant in the French Quarter. It is easily whipped up before or after a meal, and offers near-immediate gratification. —Robert Simonson

Featured in: The Milk Punch Revival

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Ingredients

Yield:1 drink
  • 1¼ounces bourbon
  • ½ounce dark rum
  • 2ounces milk (use cream or half-and-half for a richer drink)
  • ⅛ounce vanilla extract
  • ½ounce simple syrup (see note)
  • Dash of grated nutmeg
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

245 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 13 grams carbohydrates; 0 grams dietary fiber; 13 grams sugars; 2 grams protein; 43 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

  1. Step 1

    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.

Tip
  • To make simple syrup, warm 1 cup water and 1 cup sugar in a saucepan over low heat until sugar dissolves. Cool to room temperature before using. (There will be extra syrup; refrigerate if not using immediately.)

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Ratings

5 out of 5
189 user ratings
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Comments

Ashley G

Delicious! Used maple syrup instead of simple syrup. Really tasty!

Slack

My parents used to guzzle milk punch. In memory, I mixed up a batch. It's good, just as I remember it. I used just a double pinch of sugar and waited for it to dissolve in the rum & bourbon, then dumped in the milk. My parents bailed 20yrs ago

NolaDiva

Made it as is but with Kruzan Black Strap Molasses rum. Made a double batch and blended with ice cubes. A frozen milk punch!!Similar to what you get at Bourbon House in New Orleans.

terry

Didn’t have any dark rum but Kahlúa made a great substitute!

terry

Absolutely delicious! Didn’t have dark rum but substituted Kahlua which was perfect!

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Credits

Adapted from French 75 Bar, New Orleans

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