New Orleans is the home of many famous cocktails, but milk punch stands out among the crowd. With its distinctive combination of milk, bourbon, rum and vanilla, this sweet treat with a frothy finish is a great way to start the day with brunch or to finish a meal with dessert.
A vintage drink to its core, the origins of milk punch can sometimes cause confusion. There are actually two different drinks called milk punch. The English style uses a process to make clarified milk (removing all the milk solids to create a clear liquid). The New Orleans style features good old regular milk, as our recipe does. Both milk punch recipes have been around since the late 1600s, but the version we see today came about in the mid-1800s.
In New Orleans, the tastemakers of the French Quarter continue to drink milk punch as their go-to breakfast beverage. It lives on as a signature sip at some of the most famous restaurants in the Crescent City. Outside of the South, you’ll see it (or one of its many riffs) as a dessert drink.
Milk Punch Ingredients
- Milk:Â Different kinds of milk can be used to make milk punch, but you’ll want to use at least 2% or whole milk to create the rich and creamy mouthfeel for which this drink is known. (I prefer whole milk for the right balance of richness to texture.) You could even use half-and-half for a more decadent, dessert-like treat. Dairy-free milk alternatives like almond or oat milk might be a little thinner, so look for the ones that say “extra creamy.”
- Bourbon: Bourbon’s caramel and vanilla flavors are perfect for this drink. The main difference between bourbon and whiskey is that bourbon is made with corn, making it sweeter.
- Rum: Dark rum’s bittersweet molasses notes give this cocktail depth and complexity that complement the bourbon. If you only have white rum, you might add a touch of maple syrup. Here are some of the best rums for drinks and more.
- Simple syrup:Â Simple syrup makes the drink perfectly sweet. You can use store-bought, or make simple syrup from scratch.
- Vanilla extract: The scent of vanilla makes me dream of cookies and cakes. A splash of vanilla extract gives this cocktail a fuller flavor.
- Nutmeg: Nutmeg is one of those herbs and spices that can go in both savory and sweet dishes (and drinks). A little fresh nutmeg grated with a microplane is the snazzy option as a milk punch topper, but a pinch of powdered nutmeg works just as well.
Directions
Step 1: Combine the ingredients
Fill a shaker with ice cubes to three-fourths full. Add the milk, bourbon, rum, simple syrup and vanilla. Cover and shake for 15 to 20 seconds or until condensation forms on the outside of the shaker. Strain into a chilled cocktail glass over fresh ice.
Editor’s Tip: Always shake your cocktail with cubed ice, then strain and pour over fresh ice in the glass. Crushed ice in a shaker will water down your drink way too much!
Step 2: Add the finishing touch
Sprinkle with nutmeg.
Recipe Variations
- Eggnog: One of milk punch’s most famous cousins is eggnog. The holidays aren’t the holidays without a fireside tipple of bourbon and eggnog. Homemade eggnog has sugar, milk, vanilla, nutmeg and the addition of eggs, so just add bourbon and a splash of rum for a fantastic seasonal dessert cocktail.
- Other spirits: Do you love brandy cocktails? Some classic milk punch recipes use brandy or even Cognac instead of bourbon. Mix and match any of these spirits, with or without the rum, to find your best combination.
- Ice cream: Go nuts, and make it a milkshake! The ice cream will provide the vanilla, sugar and milk, so all you need to do is add the bourbon and rum for a delightful summertime treat.
- The White Russian: This cocktail is further out on the branch of the milk punch family tree, but too fun (and delicious) to leave out. Instead of bourbon and rum, a White Russian is made with vodka, coffee liqueur (usually Kahlua) and heavy cream. The Dude always likes it.
- Garnish: Most fall spices will taste great with this drink. Try cinnamon, clove or cardamom with your nutmeg or float a gorgeous star anise on the top.
Can you make milk punch ahead of time?
Even if the folks in the 1600s threw it all in a punch bowl and left it, this cocktail is best when made in the moment and shaken over ice right before drinking it. You want that dairy to stay cold, not curdled or separated.
Milk Punch Tips
What kind of glass should you use to serve milk punch?
Presentation is almost as important as the drink itself. For milk punch, I like using an old-fashioned glass and one big square cube of ice. If serving it over crushed ice, use a rocks glass; it has double the capacity of an old-fashioned glass. Of course, you could serve this in different types of cocktail glasses from your home bar.
What can you serve with milk punch?
Host a Mardi Gras brunch with New Orleans-inspired recipes (I love making New Orleans beignets), and add milk punch as a signature cocktail. Or make milk punch the flawless finish to your dinner party! The key to an after-dinner drink is that its sweetness must match or better the sugar of the dessert, so pairing milk punch with one of these chocolate recipes might make be just the thing.
