The Milk Punch is a velvety cocktail with a full flavor and precarious balance: a perennial balance between the creamy creaminess of milk and the spicy and luxurious flavors of brandy, vanilla, and rum.
Let’s immediately brush aside some commonplaces or false myths: milk punch is not a winter cocktail to be served hot. On the contrary, it should be shaken with ice and served very cold. Secondly, the cream is not included in the classic milk punch recipe. If you are vegan, you can use almond milk or coconut milk.
Another staple in the preparation of milk punch is the vanilla and spice combo: which can be cinnamon or nutmeg. But this is natural. Vanilla, nutmeg, cinnamon, and anise are aromas and flavors that we find in the two spirits used to prepare the cocktail. So let’s use them abundantly!
Get ready to overturn the milk punch recipe a thousand times: if it is true that brandy (cognac) and rum are usually used, you can easily customize it with the spirits and liqueurs you prefer. The caramelized and smoky flavor of Bourbon whiskey is perfect, but even an austere peaty whiskey adds beautiful notes. The paired grappa and amaretto liqueur are fabulous. Triple sec, almond milk and Don Papa rum or Kraken rum and creme de menthe or coconut milk, chocolate liqueur, and anise: in short, there are endless variations to try. Still, now we will provide you with a basic recipe from which to experiment.
Ingredients and doses for making Milk Punch
- 3 cl of brandy or cognac or armagnac
- 1.5 cl of sugar syrup
- 3 drops of vanilla essence
- 2 cl of dark rum
- 7 cl of milk or coconut milk or almond milk
How to make milk punch
Put some ice in a shaker, add the rum, brandy, milk, vanilla essence (if you can’t find it, use the powder), the sugar syrup, and shake for 20 seconds.
Strain into a cup or highball glass filled with ice, sprinkle with cinnamon or nutmeg, and serve.