Name: Big-Batch Brandy Milk Punch
Total time: 2 h 15 min
Ingredients: 16 ounces (2 cups) brandy; 12 ounces (1½ cups) whole milk , chilled; 6 ounces (¾ cup) simple syrup; 6 ounces (¾ cup) cold water; 2 ounces (¼ cup) vanilla extract; 12 ounces (1½ cups) heavy cream , chilled; ¾ teaspoon ground nutmeg

Why This Recipe Works

There are two basic types of milk punch; this one is the creamy version, not the clarified one. We took a delicious, refreshing shaken cocktail and converted it into a punch fit for a crowd. Shaking a cocktail does three essential things: chills, dilutes, and froths. We mixed the base of the cocktail and then chilled it in the refrigerator before serving it with ice; the carefully tested and measured amount of water provided the perfect dilution so that the drink didn't taste too boozy. For the frothy element, we whipped cream to soft peaks and whisked it into the drink just before serving.

Before You Begin

We prefer this cocktail served ice-cold, so we call for a long chilling time in step 1. You can speed up the chilling process in step 1 by adding 6 ounces of cubed ice instead of cold water. The quality of brandy makes a difference here; we prefer smoother aged styles, labeled VS or VSOP. If you prefer, you can whip the cream by hand or with a hand mixer in step 2.

Instructions

Combine brandy, milk, simple syrup, water, and vanilla in large bowl. Cover and refrigerate until mixture is well chilled, at least 2 hours or up to 24 hours.

Just before serving, using stand mixer fitted with whisk attachment, whip cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes. Remove bowl from stand mixer and gently hand-whisk brandy mixture into whipped cream until just incorporated, about 10 seconds.

Serve in chilled glasses over ice. Sprinkle individual portions with pinch of nutmeg.