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.
CARIBBEAN MILK PUNCH
Brandy milk punch became popular in the American colonies, when it was considered a cure for the common cold. Though its medicinal benefits are still up for debate, the drink became popular at Brennan's as a hangover cure, and now it's a staple on many New Orleans brunch menus. This version, made with gold rum, is a tropical twist on the original. -Nora Horvath for Food Network Magazine
Provided by Food Network
Categories beverage
Time 15m
Yield 1 drink (plus extra vanilla syrup)
Number Of Ingredients 6
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.
MILK PUNCH
Provided by Julia Moskin
Categories quick, cocktails
Yield 10 to 12 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 181, UnsaturatedFat 2 grams, Carbohydrate 13 grams, Fat 5 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 44 milligrams, Sugar 13 grams
BOURBON MILK PUNCH
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.
Provided by Robert Simonson
Categories breakfast, brunch, dinner, lunch, cocktails
Yield 1 drink
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 244, UnsaturatedFat 2 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 32 milligrams, Sugar 13 grams
MILK PUNCH
This recipe was brought to the Times by Julia Reed in a 2001 magazine article in which she talked about her favorite (and not so favorite) holiday culinary traditions: "I will not serve eggnog, the one holiday culinary tradition I have never been able to get behind, but I will make milk punch. With its frothy top and not-so-jaundiced color, a milk punch is prettier to look at than eggnog and is not nearly as rich and cloying saved from that state by an effective combination of bourbon and brandy. They are especially good before a holiday lunch with, naturally, cheese straws and pecans. By evening, everyone will want a Santa hat."
Provided by Julia Reed
Categories cocktails
Time 15m
Yield 30 servings
Number Of Ingredients 6
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.
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