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. This cocktail originated at Brennan’s in New Orleans and is now popular throughout the city (and even the country- I came across it recently at Bayou Bakery in Arlington, Virginia). Equal parts of milk and cream are shaken with brandy, vanilla, and powdered sugar until smooth and creamy. Season with a little freshly grated nutmeg before serving.
Note: This recipe contains alcohol. It is intended only for those over the age of 21 (in the United States). Please drink responsibly.
Most recipes I have come across use a simple syrup to sweeten the cocktail. I liked the idea of using powdered sugar for an easier version. It blends right into the drink. 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? I came across this version from Arctic Garden Studio that uses cognac and strawberries.
Check out what everyone else made for the event!
- Andouille and Crawfish Pimento Cheese Fries by Soulfully Made
- Hot Louisiana Shrimp Dip by Sprinkles and Sprouts
- Mardi Gras Muffaletta Dip by For the Love of Food
- Piquant Shrimp Balls by Food Lust People Love
- Trinidadian doubles by Caroline’s Cooking
- Andouille and Chicken Gumbo by Delaware Girl Eats
- Bananas Foster French Toast by A Mind “Full” Mom
- Bananas Foster Baked Oatmeal by Cooking With Carlee
- Blackened Shrimp Pasta by Seduction in the Kitchen
- Cajun Courtbouillon by Culinary Adventures with Camilla
- Cajun Pasta Carnivale by Palatable Pastime
- Chicken and Shrimp Gumbo by The Freshman Cook
- Creamy Cajun Chicken Pasta by Wholistic Woman
- Creole Beef and Rice Bowls by Renee’s Kitchen Adventures
- Easy Shrimp and Grits Recipe by Life Tastes Good
- Gluten Free Gumbo by Cricket’s Confections
- Gumbo Z’herbes by Monica’s Table
- Hawaiian Jambalaya by Shockingly Delicious
- Overnight Muffuletta Sandwich by A Kitchen Hoor’s Adventures
- Slow Cooker Jambalaya by The Crumby Cupcake
- Spicy Jambalaya Flatbread by My Life Cookbook
- Tenderloin Grillades with Cheesy Grits by A Day in the Life on the Farm
- Vegetarian Muffaletta Sandwich by Hardly A Goddess
- Creole Potato Salad by Cosmopolitan Cornbread
- Easy Buttermilk Cornbread by The Wimpy Vegetarian
- Muffaletta Wedge Salad by Shaken Together
- New Orleans Brandy Milk Punch by Tara’s Multicultural Table
- Not So Dirty Rice by Simple and Savory
- Red Beans and Rice by Cindy’s Recipes and Writings
- Bananas Foster by That Skinny Chick Can Bake
- Basic Bread Pudding by What Smells So Good?
- Bourbon Vanilla Cherries Jubilee by Pies and Plots
- Mardi Gras Cheese Ball by Hezzi-D’s Books and Cooks
- Easy Mini King Cake Bites by Family Around The Table
- New Orleans Mardi Gras Beignets by Big Bear’s Wife
- Pecan Praline Cookies by Sunday Supper Movement
- Traditional Mardi Gras King Cake by Curious Cuisiniere
- White Chocolate-Raspberry Bread Pudding by Gourmet Everyday
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New Orleans Brandy Milk Punch
Adapted from Boulder Locavore
2 ounces whole milk
2 ounces heavy cream
1-2 ounces brandy
1 teaspoon powdered sugar
1/2 teaspoon vanilla extract
Freshly grated nutmeg
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.