Milk Punch is a classic southern staple! If you have never had it before, ya’ll need to try it!
There is the technical clarified Milk Punch and then there is the good ol’ creamy version that I love. It’s the perfect lighter alternative to rich eggnog during the holidays that’s also so refreshing during the summer.
I made this allspice milk punch last year for Williams Sonoma and knew I had to make more this season to tide me over between glasses of eggnog (fully admitting my addiction here!) I wanted those who can’t have milk to enjoy this boozy drink, so I created a dairy free version. The key? Homemade almond milk. It makes all the difference to give it it’s super creamy consistency you just cant get with store bought.
I recently held a little Milk (Punch) & Cookies party at my house where I whipped up some batches of warm cookies + some milk punch for friends to sip on. It was so fun and great to see everyone before heading out of town for Christmas. I am thinking of leaving some Milk Punch with cookies on Christmas Eve for Santa, I think it will be his favorite stop 😉
Milk Punch
- 2 1/2 oz milk
- 1 1/2 oz cream
- 1 oz bourbon or brandy
- 1 oz rum
- 1/2-3/4 oz simple syrup, depending on how sweet you’d like
- dash cinnamon
- fresh grated nutmeg
Add all but the spices into a shaker with ice. Shake and strain into a coupe or punch glass. Dash cinnamon and fresh grate nutmeg on top to garnish.
Dairy Free Milk Punch
- 6 oz homemade almond milk (I used this recipe with a few pinches of salt + a few tablespoons of maple syrup used as the sweetener instead of the dates)
- 1 oz bourbon or brandy
- 1 oz aged dark rum
- 3/4 oz simple syrup
- dash cinnamon
- fresh grated nutmeg
Make almond milk and chill. Add all but the spices into a shaker with ice. Shake and strain into a coupe or punch glass. Dash cinnamon and fresh grate nutmeg on top to garnish.
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