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Milk Punch

Today's post is coming a little late as I spent this past weekend in New Orleans with some girlfriends. New Orleans is filled with so much food, cocktails, and culture; it's a fabulous place to visit. My friend, whose family is from Louisiana, recently told me about a cocktail called milk punch. It's traditionally consumed whilst watching Mardi Gras parades. I found a recipe from The Commander's Palace, a neighborhood institution that has been serving guests since 1893. Be sure to check my Instagram to see what we were up to in the Crescent City.

Milk, brandy, vanilla, and sugar are combined in a cocktail shaker, poured over ice, and topped with nutmeg. It's delicious. I think this would also be good with dark rum instead of brandy. I'd never used milk in cocktails before, but loved how creamy it became from being shaken. You could use your favorite milk alternative to keep it dairy-free.


Brandy Milk Punch

From the Commander's Palace

Makes 1 cocktail

2 ounces brandy

1 ounce simple syrup (recipe follows)

1/2 teaspoon pure vanilla extract

1 1/2 ounces cream

Ground nutmeg, for garnish

Combine all ingredients in a cocktail shaker filled with ice and shake vigorously. Strain into a rocks glass filled with ice. Garnish with a light dusting of nutmeg and serve immediately.

Simple Syrup

Makes 1 cup

1 cup sugar

1 cup water

Combine the sugar and water in a small saucepan and cook over low heat until the sugar is dissolved. This will keep in the refrigerator for weeks.


Preferably enjoyed in New Orleans, my parents and I still enjoyed this on our screened porch in Georgia.


Thanks for reading!

- Sam


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