Frozen Milk Punch | Emeril Lagasse
Milk Punch is a classic New Orleans cocktail often served for brunch. This is a great frozen version that combines brandy and bourbon, but you can use one or the other if you prefer.
NGREDIENTS
2 cups brandy
2 cups bourbon
6 cups half-and-half
6 cups whole milk
6 tablespoons pure Mexican vanilla
2 cups simple syrup, (equal parts sugar and water, simmered until sugar dissolves and cooled)
Freshly grated nutmeg
DIRECTIONS
In a large plastic container with a lid, combine the brandy, bourbon, half-and-half, milk and vanilla. Mix well. Sweeten the cream mixture to taste with the simple syrup. Cover and freeze until slightly frozen. To serve, slush the mixture using a fork and spoon into glasses; garnish with nutmeg.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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