Sunday, January 10, 2010

Weekend Cocktails - Mardi Gras Milk Punch

Mardi Gras Milk Punch

Mardi Gras Milk Punch


Milk punch, in one form or another, is a popular adult beverage in the deep south during the winter months. An old fashioned drink that has been around forever, it is still enjoyed in many households from the Mississippi Gulf Coast up to the Delta, and is served at most every restaurant in New Orleans.  Thanks to the multitude of celebratory events of the season, including those surrounding Christmas, New Year's, and, of course, Carnival season, there are plenty of opportunities to enjoy one.

Usually served in the wee hours of the morning as a tummy soother following a long night of over-indulgence, a milk punch is intended to be slowly sipped to help pleasantly greet the sunrise of the morning after. It is rich and delicious, and like it's close cousin eggnog, a bit deceptive, so be careful. It is easy to forget it too contains liquor.

Some people make milk punch with bourbon, others with brandy. I prefer my milk punch with bourbon and with ice cream included, but some folks leave that out. Either way is perfectly proper.

The Punch Bowl Mardi Gras Milk Punch recipe is by the gallon, so increase it as needed to fit your own punch bowl. As always, adjust, taste and adjust for sweetener and for liquor strength.  That recipe also happens to fit conveniently into a gallon jug for toting along to the parade route, should one be so inclined. Just soften the ice cream, whisk everything together and funnel into the jug.

For more of my favorite Mardi Gras recipes, visit my page on Pinterest!



Mardi Gras Milk Punch

Mardi Gras Milk Punch

Yield: 1 serving
Author: Deep South Dish
Prep time: 5 MinCook time: 5 MinTotal time: 10 Min
Rich and delicious, milk punch is an old fashioned drink that is usually served in the wee hours of the morning as a tummy soother following a long night of over-indulgence after Mardi Gras. Intended to be slowly sipped to help pleasantly greet the sunrise of the morning after, it is still enjoyed in many households from the Mississippi Gulf Coast up to the Delta, and is served at most every restaurant in New Orleans.

Ingredients

  • 1/2 cup half and half
  • 2 teaspoons confectioners sugar, or to taste
  • 1 teaspoon vanilla extract
  • 1 to 1-1/2 ounces bourbon or brandy
  • 2 small scoops vanilla ice cream
  • Grated nutmeg

Instructions

  1. Swirl ice in a rocks or highball glass to chill the glass; dump and reserve the ice to use with shaker. 
  2. Place the half and half, sugar, vanilla extract and bourbon in a shaker; cover and shake well to mix up everything. 
  3. Add ice to the shaker and shake just to chill the drink well. Strain into the glass. 
  4. Place 1 or 2 scoops of ice cream on top and grate fresh nutmeg over that.

Notes:

Punch Bowl Mardi Gras Milk Punch

From the Kitchen of Deep South Dish


2 quarts half and half

1/2 cup confectioners sugar, or to taste

3 tablespoons vanilla extract

1 quart bourbon whiskey, or to taste

1 quart vanilla ice cream

Grated nutmeg


Put the half and half, sugar, vanilla extract and bourbon in a small punch bowl. Whisk to blend. Add scoops of ice cream on top of the milk punch and grate nutmeg on top. Can also be served in a pretty pitcher or whisked together and poured into a gallon jug for transporting to the parade. Making it big batch, you will need to whisk it or shake it up occasionally since there will be some separation. Some people also like to freeze it in a jug overnight and let it thaw for a few hours in the fridge or a cooler.


Makes about a gallon - multiply as needed for your size punch bowl.

Alcohol, Cocktails, Mardi Gras, Party Food, Weekend Cocktails, Winter Cocktails
Beverage
American
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