Are you looking for a special cocktail to serve at your New Years’ brunch? If you like eggnog you will enjoy this creamy and frothy libation. Brennan’s Restaurant has been serving this beverage at its brunches since the 1940’s, not just for holidays but any time of the year. Just remember it does pack a punch!
New Orleans has been a big influence (still is) over the cocktail scene for its innovative adult beverages. The drink was not invented in New Orleans (it first appeared in Ireland back in the 1600’s), but Brennan’s takes credit for perfecting the modern version. Brandy concoctions were thought to have medicinal properties during Colonial times – Benjamin Franklin was an avid brandy lover and he created his own recipe for milk punch in 1763. See https://thehipflask.wordpress.com/benjamin-franklins-milk-punch/ for Ben’s recipe and an updated version of it.
Milk Punch does rank with Sazerac (1850’s world’s oldest cocktail), Hurricane (1940’s), Grasshopper (1918) and other cocktails invented or perfected in New Orleans.
There are two kinds of Milk Punch; the first, and the recipe I used, includes milk and spirits; the second is called English milk punch, or clarified milk punch where the milk is usually hot.
While researching recipes for Shirley Temple Mocktail (post will appear in the New Year for dry January) I ran across this recipe for Brandy Milk Punch and it seemed like a good way to end 2024. If you love eggnog you will enjoy this creamy, frothy and boozy libation. Cheers!
Brandy Milk Punch
This recipes makes a lot so I have provided a smaller version below.
- 1 cup brandy (I will cut back) I used Christian Brothers (1882) which has a pH acidity around 4.42 which is quite acidic
- 3 cups whole milk (you must use full fat to help keep the mixture from curdling – I confess as I did use 2% milk and it did curdle?) see COMMENT below
- 3 tbsp. confectioners’ sugar to taste (I did sift it) I would add more
- 1 tsp. vanilla extract
- garnish with freshly grated nutmeg
- sugar rim (optional – maybe with cinnamon instead of the nutmeg)
Fill a blender with the brandy, milk, sugar, vanilla and a handful ice cubes at a time and blend for 20 seconds. I added to much ice and my blender overflowed. Taste and add more sugar and/or ice. Make a sugar rim if using by wetting the rim of a glass with lemon then dipping the glass into a shallow dish of sugar – use colored sugar for a more festive look.
Double-strain the mixture into 4 tall glasses filled with crushed ice.
Garnish with freshly grated nutmeg and serve right away.
COMMENT: When liiquor is mixed with milk the proteins in the milk can denature and coagulate, leading to curdling.
Recipe by cookingwithauntjuju.com
Brandy Milk Punch For One
- 2 oz. Brandy or boubon can be used
- 1 cup whole milk
- 1 tsp. confectioners’ sugar
- 1/4 tsp. vanilla
- crushed ice
- nutmeg freshly ground to garnish
Fill a cocktail shaker with ice. Add the brandy, whole milk, confectioners’ sugar and vanilla.Shake vigorously, and strain into an Old Fashionedd glass filled with crushed ice. Grate fresh nutmeg on top and serve with a straw.
Recipe by cookingwithauntjuju.com
Great find! This is such an interesting and aromatic cocktail. It’s quite fascinating to see how the milk thickens this way! Cheers! 🙂
I blended the mixture for 20 seconds and the volume increased too much, kind of like Dalgona (whipped) coffee or even whipped cream. It was thick at first, then started to separate and foam. The acidity of the brandy, fat in the milk, the cold ice cubes and the fast blending all played a part. It was fun to make and see what happened – very surprised. This is a cocktail that requires some practice to get it right. I consider myself a scientist -LOL 🙂 Cheers and Happy New Year!
lol this kind of scientific work is much more enjoyable than most!
Happy New Year to you too! 🙂
happy new year!
cheers
sherry
Cheers Sherry and Happy New Year 🙂
I am so glad to read this recipe! I was introduced to this punch years ago, and loved it. I wanted to serve it this Christmas, but in searching for Ben Franklin punch, all I could find was the clarified version, which wasn’t the one I was introduced to. Thanks!
Thanks Jeff – I hope this is the recipe you were looking for. It’s extremely good, but I might cut back on the brandy and add a little more sugar – just personal. It’s amazing how the mixture expanded when mixed in my blender so a little experimenting is involved 🙂
Here is a recipe of Ben’s from the Massachusetts Historical Society and also a modern update of it https://thehipflask.wordpress.com/benjamin-franklins-milk-punch/