Ingredients

Equipment Needed

• •Cocktail shaker with strainer
• •Rocks glass or old-fashioned glass (8-10 ounces)
• •Microplane or fine grater for nutmeg
• •Jigger or measuring tool

Instructions

1. 1

   Chill your glass

   Put your rocks glass or old-fashioned glass in the freezer for at least ten minutes. A frosted glass keeps this drink cold longer, and cold is everything here. Warm Milk Punch is a tragedy. At Lagniappe, we keep a rotation of glasses in the freezer during brunch service. That frost on the outside tells your guest you took care before they even taste a drop.

   If you forgot to chill the glass, fill it with ice water while you prep. Dump it right before you strain. Not as good as frozen, but it works in a pinch.
2. 2

   Combine in shaker

   Add the brandy, simple syrup, cold milk, and vanilla extract to a cocktail shaker. The order doesn't matter, but the temperature of your milk does. Pull it straight from the back of the fridge where it's coldest. Room temperature milk will not give you the same frothy texture no matter how hard you shake.

3. 3

   Add ice and shake hard

   Fill the shaker with ice cubes. Now shake vigorously for a full twenty seconds. I mean hard. You want to hear that ice crashing around, feel the shaker turn cold in your hands. The friction aerates the milk and builds that creamy froth that separates a proper Milk Punch from brandy-flavored milk. Your arms should feel it. That's how you know you're doing it right.

   Count to twenty slowly. Most folks stop at ten and wonder why their punch is thin. Trust the process.
4. 4

   Strain into chilled glass

   Remove your glass from the freezer. Strain the punch through a fine mesh strainer or your shaker's built-in strainer into the frosted glass. You want a clean pour with none of the ice chips. The drink should be pale and creamy, with a light froth floating on top like morning fog on the bayou.

5. 5

   Crown with fresh nutmeg

   Grate fresh nutmeg generously over the top. Don't be shy. You want enough that you see a dusting across the entire surface. The pre-ground stuff from a jar won't do. Fresh nutmeg has oils that release when you grate it, and those oils perfume every sip. Hold your grater about six inches above the glass and let it snow. Serve immediately.

   Keep a whole nutmeg and a microplane in your bar kit. One nutmeg will last you through hundreds of drinks, and the difference is night and day.

Chef Tips

• •Use a brandy you'd be happy sipping neat. The milk softens the edges, but it can't hide cheap liquor. A decent VS cognac or American brandy works beautifully. Save the XO for after dinner.
• •For a richer punch, substitute half-and-half for the whole milk. At Lagniappe, we offer both versions. The half-and-half is like velvet, but some folks prefer the lighter touch of whole milk. Neither is wrong.
• •Make your simple syrup ahead: equal parts sugar and water, heated until dissolved, then cooled. Keeps refrigerated for a month. Having it ready means Milk Punch is always five minutes away.
• •This recipe scales perfectly for a crowd. For a party of eight, multiply everything by eight, shake in batches (four drinks at a time), and serve from a chilled pitcher. Grate nutmeg on each glass as you pour. Southern hospitality means nobody waits too long.

Advance Preparation

• •Simple syrup can be made up to one month ahead and stored refrigerated in a sealed container.
• •Glasses can be chilled in the freezer up to 24 hours ahead, ready for spontaneous punch making.
• •For batch service, combine brandy, simple syrup, milk, and vanilla in a pitcher and refrigerate up to 4 hours ahead. Shake individual portions with ice to order, or shake the whole batch vigorously with ice in a large container and strain into a chilled pitcher for immediate service.

Frequently Asked Questions

Nutrition Information

1 serving (about 220g)