Brandy Milk Punch recipe
A cold New Orleans brunch classic: brandy, milk, sugar, and nutmeg shaken into a surprisingly elegant drink.
Method: Shake ·
Glass: Rocks glass ·
Time: 4 min ·
Difficulty: Beginner ·
Family: The Sidecar Family
Ingredients
- 2 oz Brandy
- 2 oz Whole Milk
- 1/2 oz Simple Syrup
- 1 tsp Vanilla Extract (optional)
How to make a Brandy Milk Punch
- Add brandy, milk, syrup, and vanilla to a shaker with ice.
- Shake firmly for 12 seconds until cold and lightly foamy.
- Strain over fresh ice in a rocks glass.
- Grate fresh nutmeg over the top.
- Serve right away.
Garnish
Freshly grated nutmeg.
Pro tip
Keep citrus away from this version. Brandy Milk Punch is meant to stay creamy; lemon belongs in a clarified milk punch, which is a different drink entirely.
History of the Brandy Milk Punch
Milk Punch has been part of New Orleans drinking culture since the nineteenth century. It is often served at brunch, but its simple brandy-and-nutmeg profile works anytime a colder, gentler nightcap sounds right.
Flavour profile
Creamy, Nutmeg, Vanilla, Warm
Variations
- Bourbon Milk Punch — Use bourbon instead of brandy for more caramel and oak.
- Coffee Milk Punch — Add 1/2 oz cold brew concentrate and reduce milk slightly.
- Frozen Milk Punch — Blend with crushed ice for a New Orleans-style frozen serve.
Practise making the Brandy Milk Punch in the free Virtual Bar game.