Brandy Nutmeg Milk Punch

Name: Brandy Nutmeg Milk Punch
Prep time: 10 min
Total time: 10 min
Yield: about 5 1/2 cups (1.3 L); 8 small glasses
Ingredients: 1.5 cups brandy or bourbon (360 ml); 3 cups whole milk (720 ml); 1 cup half-and-half (240 ml); 0.5 cup pure maple syrup (120 ml); 2 tsp vanilla extract (10 ml); 0.5 tsp freshly grated nutmeg, plus more to serve

Milk punch is an old New Orleans and Southern habit that suits a long holiday afternoon: it is rich without being as heavy as eggnog, and it is made ahead entirely. There is no citrus in it, so it will not split. Think of it as a dessert drink for people who skipped dessert.

about 5 1/2 cups (1.3 L); 8 small glassesYield

EasyDifficulty

What you'll need

1.5 cups brandy or bourbon (360 ml)
3 cups whole milk (720 ml)
1 cup half-and-half (240 ml)
0.5 cup pure maple syrup (120 ml)
2 tsp vanilla extract (10 ml)
0.5 tsp freshly grated nutmeg, plus more to serve

How to make it

Whisk everything together in a pitcher until the maple has dissolved.
Refrigerate at least 2 hours.
Stir, pour over ice and grate fresh nutmeg on top.
Glass: Rocks glasses. Garnish: Freshly grated nutmeg over the top.

Chef's secrets

Whole nutmeg grated fresh tastes very different from the jar; one nut lasts years.

Do not add lemon or any acid; it curdles the milk.

Good to know

Make ahead

Keeps three days covered in the fridge. Stir before pouring.