Like many people, I was in New Orleans when I first learned of Milk Punch. In fact, some even credit its creation with the Brennan restaurant family. The Brennans are most famous for their iconic Garden district restaurant, Commander’s Palace, which has been a New Orleans landmark since 1893.
However, Milk Punch was historically served in some form long before the Brennans. Many feel—and I agree—that they perfected milk punch by mixing brandy, or bourbon with cream, a sweetener—simple syrup or powdered sugar—and ground nutmeg. They famously served the boozy milk at “grand breakfasts,” and continue to serve it today at their legendary Jazz Brunch and [I’m assuming] anytime someone orders it!
Some versions have been known to include a splash buttermilk, cream if you are using whole milk, vanilla extract and sometimes orange and cinnamon. The NOLA version of Milk Punch may be credited to the Brennans, but a quick Google search attributes Milk Punch to a young British woman named Aphra Behn who created a clarified Milk Punch, which I have never had but if you’ve dined at Eleven Madison Park in NYC, you may have tried it.
A good friend, and my What’s 4 Dinner co-author enjoyed the cocktail and the theatre of it and this is how he described it, “at EMP it’s an over-the-top presentation: they brought out this giant hour-glass-looking contraption, poured the non-clarified liquid in the top, and you watched as it was strained through cheesecloth and dripped—crystal clear—into a decanter for you to enjoy with freshly grated nutmeg. A magical ending to a wonderful dining experience!” recounted Anthony Underwood.
I sipped my first NOLA Milk Punch at the equally iconic, but different, Galatoire’s restaurant in New Orleans. Friday Lunch at Galatoire’s is a special tradition (especially with the locals) and the restaurant never took reservations until after the pandemic. You either had to be a long-standing regular or stand in a long line!
Today, Milk Punch is gaining in popularity as it is easy to make and customize. It’s basically eggnog without the eggs and is much thinner in texture and easier to drink.
I like to make a small batch in a pint mason jar, and keep it refrigerated until ready to serve, which makes it the perfect Make-Ahead Cocktail. The recipe follows the 3-2-1 rule, so it is easy to remember: Three parts milk, 2 parts booze—typically bourbon or Cognac or brandy—and 1 part sweetener. Add a generous sprinkle of ground nutmeg on top, preferably with a nutmeg grinder, and cheers!
After that, you can embellish with anything you like. My recipe makes about six drinks, if you serve them in a 7-ounce whiskey glass over crushed ice. If you are serving it in a larger glass, you will need more per glass. But the 3,2,1 ratio makes it easy to batch the drink for 6 or 60!
The cocktail also lends itself to playing around. It’s like a blank canvas in that you can add your favorite liqueurs to the base to change up the flavor. In this Christmas version, I used Disaronno Velvet Cream Liqueur as my sweetener. The name is a little obtuse, but the liqueur inside is a delicious Amaretto cream. It is smooth and creamy with a light almond flavor. I like to add a liqueur instead of sugar or simple syrup, so I can add more dimension and not just sweetness to my milk punch.
I also like my milk punch to have a “punch” so I add a little extra bourbon after I make it. You serve it over a full glass of crushed ice so it does get quite a bit of dilution.
If you don’t drink milk, try making the milk punch with the Oatrageous Bourbon Cream. It’s like Oat Milk Punch in a bottle, all you have to do is add the nutmeg!
Add a liqueur instead of sugar or simple syrup for extra flavor and dimension.
Memories of NOLA Milk Punch
This is my version of New Orleans Milk Punch. Think of it as the kissin’ cousin of eggnog without the eggs. I also use a sweet flavored liqueur to balance and sweeten the drink instead of powdered sugar or simple syrup. This adds an extra flavor dimension to the drink while sweetening it up!
Makes 6 1/3 cup servings
¾ cup whole milk (or your choice of non-dairy milk)
½ cup bourbon, cognac or brandy, plus a splash more if desired
¼ cup cream liqueur or flavored bourbon, Cognac/liqueur such as Disarrono Velvet Cream, Ballotin, Grand Marnier, etc.
Whole nutmeg and a nutmeg grater
Crushed ice
Extras include: vanilla extract, splash of cream, splash of buttermilk
1. Measure liquid in a mason jar, screw the top on and shake well. Taste and adjust to suit your taste. It should taste strong and boozy because you are serving it over crushed ice.
2. Store in the refrigerator until ready to serve.
3. When ready to serve, fill small whiskey glasses (about 7 ounces each) with crushed ice. Pour about 1/3 cup of Milk Punch over ice and top with fresh grated nutmeg.
4. Enjoy immediately!