Martha Fooses Milk Punch Recipes

MILK PUNCH

Steps:

• In a small saucepan, combine the sugar, 1/2 cup water, vanilla seeds and pod. Bring to a boil and remove from the heat. Let steep for 15 minutes. Strain the mixture and discard the vanilla pod.
• Pour 1 cup milk, 3/4 cup brandy and half of the vanilla syrup into a cocktail shaker filled with ice. Shake the cocktail until ice cold, and then carefully pour into 4 rocks glasses. Repeat with remaining ingredients. Garnish with nutmeg and enjoy!
• What Really Makes This Recipe Sing: This is the classic hair of the dog in New Orleans. Most bartenders have their own version, but any of them will do the trick.
• BYOC: Want to really indulge? Whip some cream up with a little superfine sugar and dollop on top. Want to cut some calories? Try making this with almond milk.

MILK PUNCH

Steps:

• Combine sugar and 1/2 cup water in a small saucepan. Bring to a simmer over medium heat, stirring until sugar has dissolved. Remove from heat; let cool.
• Combine milk, cream, vanilla, cinnamon, bourbon, 1 cup ice, and 2/3 cup simple syrup (reserve remaining for another use) in a blender. Blend until smooth, about 1 minute. Serve up in a chilled coupe or over ice in a rocks glass, spooning foam over the top. Sprinkle with nutmeg; serve immediately.

MARTHA HALL FOOSE'S AIN'T NO THING CHICKEN WING

Steps:

• In a large bowl, combine garlic, chili sauce, cumin, ginger, salt, vinegar, pepper sauce, honey. Add chicken wings and let marinate while preparing grill.
• When ready to grill, follow manufactures instructions for indirect heat grilling. (Build a charcoal or wood fire on one side of grill or heat half of a gas grill.) Close cover and heat to 450º.
• Remove wings from marinade (reserving marinade). Place wings on grill, away from coals. Close cover and cook wings for 30 minutes turning and rearranging once.
• Meanwhile, in a small saucepan over high heat, bring reserved marinade to a boil. Cook 5 minutes, or until thick. Brush thickened sauce over the wings and cook an additional 5 to 8 minutes, or until wings are well glazed and no longer pink next to the bone.

SIMPLE SYRUP FOR BRANDY MILK PUNCH

Steps:

• Place sugar in a heatproof bowl and pour over water; stir until sugar is dissolved. Let cool to room temperature. Transfer syrup to a jar or container and keep refrigerated up to 1 month.

BRANDY MILK PUNCH

Steps:

• Place brandy, simple syrup, vanilla, and milk in a cocktail shaker and fill with ice. Strain mixture into a rocks glass filled with ice. Garnish with nutmeg and serve immediately.

MARDI GRAS MILK PUNCH

Steps:

• Put bourbon, half and half, sugar and vanilla in a punch bowl.
• Stir to dissolve sugar.
• Float scoops of ice cream on punch and top with nutmeg.

RASPBERRY-LEMONADE PUNCH

Steps:

• In a large pitcher or punch bowl, mix the ginger ale and lemonade mix. Before serving, stir in the raspberries and ice.

MARTHA FOOSE'S MILK PUNCH

Steps:

• Combine the bourbon, half-and-half, sugar, and vanilla in a cocktail shaker with ice. Shake thoroughly until the mixture is cold and frothy. Strain into a highball glass filled with ice. Top with a grating of nutmeg.