Commander’s Palace Brandy Milk Punch
This punch is perfect for Mardi Gras or a weekend brunch. Unlike many cocktails, this one’s actually better made in large batches ahead and refrigerated until needed.
- 1½ cups whole milk
- ½ cup heavy cream
- 12 ounces brandy or bourbon
- 1 egg white (optional)
- ½ cup sugar
- ½ cup very cold water
- 1 tablespoon vanilla extract
- Grated nutmeg to taste
Combine the milk, cream, egg white, sugar, and vanilla in a large pitcher. Stir well, or, if you
have a lid, shake. Serve in rocks glasses and sprinkle each cocktail with some nutmeg.
From Commander’s Kitchen © 2000 by Ti Adelaide Martin and Jamie Shannon (Broadway