It Ain’t The Holidays Without Milk Punch!

Milk Punch is a precolonial Holiday Staple although it is very very popular, still, in New Orleans. The first time Milk Punch found publication in a cocktail book was in Jerry Thomas‘ 1862 Edition of his Bar-Tenders Guide, but it was first seen in publication around 1688 where in popped up in William Sacheverell’s travelogue of the Scottish Isle of Iona and was also published in a 1711 Cookbook written by Aphra Behn which was the first time it was actually published. The clarified version is also attributed to Aphra Behn which subsequently found popularity as a bottled drink due to it’s shelf stability.

We have a video on Clarified Milk Punch and in this video we are making the earliest version of this punch and doing a reconstructed version of the Jerry Thomas Recipe.

In more modern times it has been a pretty popular holiday staple in New Orleans specifically but also in much of the South United States. And it most certainly gave birth the Egg Nog which is a variant Milk Punch and was sometimes referred to as “Egg Milk Punch.” Ok that’s it for the history! Go get it!

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Milk Punch

One of the oldest Holiday classics!

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Servings 1 Cocktail

Ingredients

 

OZML

• 4 oz Whole Milk
• 1 oz Brandy
• .5 oz Virgin Island Rum
• .375 oz Simple Syrup
• 2 dashes Vanilla Exctract

Garnish

• Nutmeg

Instructions

 

• Add ingredients to Tin with shaking Ice
• Shake for 8-10 Seconds
• Strain into glass
• Garnish with Fresh Grated Nutmeg

Keyword Brandy, christmas, holiday, milk punch, rum