Although history suggests that creamy milk punch, a traditional favorite on festive occasions in New Orleans and elsewhere in the South, was originally served in punch bowls, these days it is most often prepared as a shaken cocktail. We wanted to serve a happy crowd, so we decided to take milk punch back to its celebratory big-batch roots.
There are two basic types of milk punch: the milky, frothy version we’re making here, and a clarified version that runs closer to clear. Because it’s the holiday season, we focused on the former, which feels more festive.
This type is brandy-based (although it is sometimes also made with bourbon), rich from dairy, lightly sweetened, flavored with vanilla, and shaken with ice until cold and frothy and ethereally light; it is in the family of drinks that includes coquito and eggnog, although it is not as thick and custardy as holiday nog.
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Weeknight cooking inspiration, curated and written by longtime ATK author and editor (and avid home cook) Jack Bishop.
Shaking a cocktail with ice chills, dilutes, and froths the drink. The obvious challenge here was to achieve these outcomes in a large-batch punch without shaking—and to keep it frothy and evenly mixed for guests going in for a second or third serving.
For the chilling, we found that stirring together and refrigerating the base mixture—a carefully tested and calibrated mix of brandy, milk, simple syrup, and vanilla—was a good first step that had the additional benefit of allowing the flavors to meld.
Big-Batch Brandy Milk Punch
This frothy, foamy punch is a delicious toast to the holidays.
Get the RecipeTo get the dilution just right, we tested adding ice at different times in the process but found that ice can be fickle and unpredictable. Instead, we added a carefully measured amount of water to the base mixture. And to further chill the punch, we served it in glasses with additional ice.
As with most cocktails (and any recipe, for that matter), we urge you to take care in measuring (especially the first time you make it); we tested and refined to get everything in proper balance.
Now, how to make and keep it frothy? After experimenting with various tools and techniques (including making a mess with a high-revving immersion blender), we landed on whisking whipped cream, made in a stand mixer, into the chilled cocktail base. The whipped cream held just enough air to lighten and aerate the drink.
To gild the lily, top each serving of this milk punch with a little grated nutmeg for a fragrant counterpoint to the sweet creaminess. Cheers!
Happy Holidays! Please Pass the Milk
Brandy Milk Punch belongs to a happy family of boozy, dairy-based holiday drinks. Meet a few of its cousins.
Eggnog
Made with milk, cream, eggs, sugar, and nutmeg, eggnog has a long British history. An offshoot of medieval posset (a similar mixture bolstered with wine or ale and usually served warm), eggnog became associated with the holidays in the 18th century, when rum and brandy became common stir-ins. In Spain, Mexico, and parts of Central America, you’ll find a nearly identical drink called rompope.
Coquito
Coquito is a common quaff in Puerto Rican households, especially during the Christmas season. Most recipes contain condensed and/or evaporated milk, coconut milk and/or cream, vanilla, spices such as cinnamon or nutmeg, and rum. Coquito contains no eggs.
Clarified milk punch
Increasingly common in 21st-century bars, clarified milk punch involves a simple process in which a milk-heavy mixture (occasionally including porter or brandy) is acidified with lemon juice to curdle the dairy. These curds are strained out to create a flavorful, translucent drink.
Crema de vie
This seasonal drink, with its roots in Cuba, draws together milk, eggs, sugar (or sugar syrup), vanilla, warm spices, and rum. It’s closely related to Ponche Crema, a favorite in Venezeula and Trinidad, which sometimes includes lemon rind and/or coffee powder.
