New Orleans Brandy Milk Punch in celebration of #SundaySupper Easy Mardi Gras Recipes! 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.
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
This cocktail has its origins in Ireland and the UK and has had a resurgence in popularity in New Orleans by Brennan’s. I actually first came across Brandy Milk Punch here in Virginia at Bayou Bakery in Arlington. 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.
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? This recipe from Arctic Garden Studio that uses cognac and strawberries.
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?
Check out what everyone else made for the event!
- 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
- 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
- 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 Kitchen
- 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
- 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
- Mardi Gras Cheese Ball by Hezzi-D’s Books and Cooks
- New Orleans Mardi Gras Beignets by Big Bear’s Wife
New Orleans Brandy Milk Punch Recipe
Adapted from Boulder Locavore
New Orleans Brandy Milk Punch
- 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
- 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.