Cranberry Milk Punch
Milk punch is a colonial cocktail that is now commonly served at brunch in New Orleans. Today’s version is a simple concoction of milk, alcohol, sugar and spices served cold.
Ingredients
740 ml. bottle bourbon or brandy, (consider the many options from our local distilleries)
1 vanilla bean, split
Zest of two oranges
2 cups water
2 cups sugar
1 cup cranberries, (frozen or fresh)
1 cup freshly squeezed orange juice
2 cups whole milk
Directions
Combine alcohol, vanilla bean and orange zest. Cover and let sit for at least 24 hours, or better yet, 48.
In a medium saucepan, combine sugar, water and cranberries. Bring to a boil over medium-low heat, stirring occasionally until sugar is dissolved and cranberries pop.
Add sugar solution to alcohol. In a separate pot, heat milk to 180 degrees. Pour sweetened alcohol into a large glass pitcher or bowl. Add hot milk, cover and let sit for 30 minutes until milk has curdled.
Pour punch through a fine-meshed sieve into a large bowl or pitcher. Pour through the strainer again (do not remove curdled milk from the strainer—it forms an additional natural filter) into your final pitcher or large jar. If mixture is not clear enough, you may wish to strain an additional time.
Milk punch will keep for weeks in the refrigerator in an airtight glass container.
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