A recipe for New Orleans Brandy Milk Punch! This delicious cocktail brings together milk and cream with brandy, vanilla, and powdered sugar for an easy and fun drink.
Disclaimer: This recipe contains alcohol. It is intended only for those over the age of 21 (in the United States). Please drink responsibly.
Sunday Supper
With Mardi Gras on Tuesday, #SundaySupper is getting together with a collection of easy recipes to celebrate.
Marion of Life Tastes Good is hosting this week and I am sharing a recipe for New Orleans Brandy Milk Punch.
New Orleans Brandy Milk Punch
The origins of the Brandy Milk Punch cocktail can be traced back to Ireland and the UK. The drink gained popularity here in the United States with Brennan’s in New Orleans, Louisiana.
In the version I am featuring today, equal parts of milk and cream are shaken with brandy, vanilla, and powdered sugar until smooth and creamy. That’s it!
Season the freshly shaken drink with a little freshly grated nutmeg before serving immediately.
A Few Brandy Milk Punch Tips
Most recipes I have come across use a simple syrup to sweeten the cocktail. I found the idea of using powdered sugar at Boulder Locavore for an easier, slightly less sweet version. It blends right into the drink when shaken.
The types of milk/cream may also differ. I used equal parts of milk and heavy cream. Some use half-and-half in addition to the milk. Others use more cream or just milk.
No matter what the combination, this Milk Punch is a wonderful addition to your Mardi Gras brunch festivities.
Looking for more variations? Arctic Garden Studio uses cognac and strawberries. I also recently took the basic flavors of the New Orleans Brandy Milk Punch and made Brandy Milk Punch Macarons if you want to try it in cookie form.
Decorating the Glasses
I happened to have some Mardi Gras-colored (purple, green, and gold) nonpareils on hand, so I used them to add a festive rim to the glasses before pouring in the Brandy Milk Punch.
Lightly dip the top of each glass in honey, light corn syrup, or melted white chocolate (just a thin amount, too much will cause the sprinkles to drip down), then dip into a bowl filled with the desired sprinkles.
Place the glasses in the freezer for about 15 minutes to set.
Looking for more recipes from Louisiana?
Try my:
Check out what everyone else made:
- Mardi Gras Muffaletta Dip by For the Love of Food
- Piquant Shrimp Balls by Food Lust People Love
- Trinidadian Doubles by Caroline’s Cooking
- Cajun Courtbouillon by Culinary Adventures with Camilla
- Tenderloin Grillades with Cheesy Grits by A Day in the Life on the Farm
- New Orleans Brandy Milk Punch by Tara’s Multicultural Table
- Red Beans and Rice by Cindy’s Recipes and Writings
- Basic Bread Pudding by What Smells So Good?
- Bourbon Vanilla Cherries Jubilee by Pies and Plots
New Orleans Brandy Milk Punch Recipe
Adapted from Boulder Locavore
New Orleans Brandy Milk Punch
Ingredients
- 2 ounces (60 milliliters) whole milk
- 2 ounces (60 milliliters) heavy cream
- 1-2 ounces (30-60 milliliters) brandy
- 1 teaspoon powdered sugar
- 1/2 teaspoon vanilla extract
- Ice cubes
- Freshly grated nutmeg
Instructions
- In a cocktail shaker, add the milk, cream, brandy, powdered sugar, and vanilla extract. Add about 3-5 ice cubes and shake well to combine.
- Strain into a glass, with ice if desired. Sprinkle with a pinch of freshly grated nutmeg and serve immediately.
Liz
Wow! So rich and delicious! Perfect for Mardi Gras.
Laura | Wandercooks
This cocktail sounds gorgeous and I love the mix of flavours with the cream, vanilla and nutmeg – not to mention the brandy of course! My mum makes something very similar on Christmas day – it’s always a special treat!
Brandi Crawford
This looks like the perfect drink! Just in time for Mardi Gras
Igor @ Cooking The Globe
This one sounds amazing. Brandy flavored milk, yum. Count me in!
Moncia
You’re making me nostalgic! It’s time to plan a trip back to New Orleans. Brennan’s is a favorite of ours and we always stop in for breakfast and that includes the Milk Punch!
Sarah | Curious Cuisiniere
This looks so tasty! I love that you used powdered sugar rather than simple syrup. We never seem to have simple syrup on hand when we want to use it. So, powdered sugar makes things much easier!
Greg R.
Interesting, I “Googled” Brandy, Heavy Cream, Cane Sugar, Vanilla Extract, just to see if such a drink had a name (I was virtually certain it would). One New Year’s Eve I concocted a drink, (I certainly didn’t presume that I was the first to combine these ingredients) which used heavy cream but no milk, and fresh ground Sri Lankan cinnamon rather than nutmeg (I’ll put cinnamon in ANYTHING). I’m happy I now know what to call my “invention”.