In the late ’70s, my husband and I visited New Orleans for the first time. Amid the hullabaloo was a cozy bar that introduced us to our first milk punch. The bartender was kind enough to give me the recipe, which is a great drink to serve during Mardi Gras parties.
Ingredients
1 or 2 jiggers of Brandy (your choice for strength)
1 dash of vanilla flavoring
1 cup of milk
Add simple syrup* to taste (about 2 tsps.)
Shake with ice, strain, and top with nutmeg before serving.
*Simple Syrup
1/2 cup of superfine sugar,
1/2 cup of hot water (or equal portions in whatever amount you want to make)
Shake vigorously or blend. Wait until cloudiness disappears, and until the mixture cools, and then use.
Refrigerate extra, which can be used for several weeks.
by Jane Hruska
