Brandy Milk Punch

This recipe comes from Marcelle Bienvenu and Judy Walker’s excellent cookbook, Cooking Up a Storm. Read Jan C. Bradford’s full article on New Orleans holiday drinks and their histories here.


  • 12 ounces brandy or bourbon (or dark rum for the Cuban version)
  • 4 cups half-and-half
  • l/4 cup confectioners’ sugar
  • 2 teaspoons vanilla extract
  • l/2 cup heavy cream, whipped
  • Nutmeg for sprinkling

In a large pitcher, stir together the liquor, half-and-half, confectioners’ sugar, and vanilla until the sugar is completely dissolved. Refrigerate for 3 hours or overnight.

Serve in small crystal cups or stemmed glasses, topped with a dollop of whipped cream and a sprinkle of nutmeg. Alternatively, pour into a small punch bowl, float whipped cream on top, and sprinkle with nutmeg.

NOTE:  To make one drink, pour l  l/2 ounces of brandy, bourbon , or dark rum into a cocktail shaker and add  l/2 cup of half-and-half, l  l/2 teaspoons of confectioners’ sugar, and l/4 teaspoon of vanilla. Add 5 or 6 ice cubes and shake until well blended and frothy.  Strain into a small crystal cup or stemmed glass. Top with a dollop of whipped cream (if desired) and sprinkle with nutmeg.

Source:  Cooking Up a Storm. Marcelle Bienvenu and Judy Walker, editors. Chronicle Books. San Francisco, p. 23


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