Continuing with a wrap-up of New Orleans drinks following our visit there, I have decided on the milk punch for tonight, though perhaps I should have saved it for tomorrow morning. I don't know if this is a New Orleans drink per se, but it is a popular Southern drink that is certainly a fixture of brunch dining in New Orleans. Some Milk Punch recipes call for Bourbon but I prefer the Brandy variety and I suspect that is the older one, though I'd have to consult drinkboy or Dr. Cocktail to know for sure... . In Early American Beverages I found an 1860 recipe for a brandy or rum milk punch in which the spirits are steeped in oranges and lemons; and an 1884 recipe that is sherry-based and calls for milk "warm from the cow." This latter recipe calls for nutmeg to taste; the modern recipes likewise often call for a garnish of grated nutmeg.
Milk punch is often served from a punch bowl, preferably sterling silver (not at my house). The Dale recipe calls for 2 parts brandy, 1 part simple syrup, and 4 parts milk. I used half & half which resulted in a very frothy head. Though the recipe does not specify, I believe this drink is usually served without ice. At a famous New Orleans brunch restaurant that shall remain unnamed, I was served a milk punch over ice which I found to be rather disappointing.
(Unfortunately we are still suffering from some technological difficulties so my pictures will be posted later, for what they're worth.)
Comments (2)
Hey Tex,
Having a great time reading about your New Orleans adventure. Wish I could have been there too. My friend Quinn went for a few days. Maybe you saw him. I'll send you some menus soon, as well as some other goodies that I have acquired. At any rate About the milk punch:
I have made numerous batches of milk punches at Green Pastures over the years.
Their recipe probably wouldn't meet your standards but it had its fans.
Made with 3 gallons Blue Bell homemade vanilla ice cream, Ancient Age whiskey, Castillo rum, and Almaden brandy 24oz/16oz/8oz respectively. All of this is blended together in a huge Hobart mixer so it's like a milkshake. Prior to brunch service a gallon of whole milk is whisked into the frozen ice cream/booze mixture. This makes about 80 5oz servings, and on our busiest shifts we could serve 7 or 8 batches!
I used to describe milk punch as being a cousin of a brandy alexander. What exactly is the difference?
I was really never a fan because it tends to make me sick to my stomach before it makes me tipsy. I guess I'm not really a fan of milk mixed with booze as a general rule because of this.
Anyhow good luck and have fun! Mike
Posted by Michael | July 26, 2008 1:47 AM
Posted on July 26, 2008 01:47
Mike-
Thanks for the info
I actually meant to mention the Green Pastures milkshake-style Milk Punch but I was drinking at the time that I was typing, and so I forgot.
I kind of like the way they do it, but damn it's thick i.e. you can't drink too many... but maybe that's a good thing w/ regards to milk drinks!
I have a very special drink coming up in the fall Edible Austin that was inspired in part by the GP Milk Punch, but I won't divulge any more info b/c I shouldn't scoop my own story!
-DA
Posted by Tex | July 26, 2008 3:59 PM
Posted on July 26, 2008 15:59