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.
(MAKES 8 SERVINGS)
- 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