New York State Special Milk Punch Recipes
MILK PUNCH
This recipe was brought to the Times by Julia Reed in a 2001 magazine article in which she talked about her favorite (and not so favorite) holiday culinary traditions: "I will not serve eggnog, the one holiday culinary tradition I have never been able to get behind, but I will make milk punch. With its frothy top and not-so-jaundiced color, a milk punch is prettier to look at than eggnog and is not nearly as rich and cloying saved from that state by an effective combination of bourbon and brandy. They are especially good before a holiday lunch with, naturally, cheese straws and pecans. By evening, everyone will want a Santa hat."
Provided by Julia Reed
Categories cocktails
Time 15m
Yield 30 servings
Number Of Ingredients 6
Steps:
- Make simple syrup: Over medium heat, combine the sugar with 3/4 cup of water in a saucepan. Stir occasionally, until the mixture is boiling. Reduce heat and let simmer until the mixture is clear and the sugar has completely dissolved, about 8 minutes. Pour into a jar and cool. Refrigerate until cold.
- For the punch, whisk the milk and the ice cream or the heavy cream together in a large pitcher or punch bowl until it is blended. Stir in the spirits and the simple syrup to taste. Refrigerate until chilled. To serve, pour into highball glasses and grate the nutmeg on top.
ORANGE CREAM MILK PUNCH
Excellent for kids parties!
Provided by Bea Gassman
Categories Drinks Recipes Shakes and Floats Recipes
Time 10m
Yield 24
Number Of Ingredients 4
Steps:
- Place the ice cream and sherbet in a punch bowl. Pour in the milk and lemon-lime soda. Stir gently and serve immediately.
Nutrition Facts : Calories 72.7 calories, Carbohydrate 9.2 g, Cholesterol 12.9 mg, Fat 3.2 g, Fiber 0.2 g, Protein 2.1 g, SaturatedFat 2 g, Sodium 36.5 mg, Sugar 6.6 g
MILK PUNCH
Provided by Julia Moskin
Categories quick, cocktails
Yield 10 to 12 servings
Number Of Ingredients 6
Steps:
- In a pitcher, combine milk, half-and-half, bourbon, sugar and vanilla and stir. Place in freezer until slushy, at least 3 to 4 hours or up to 24 hours. Stir well and serve in chilled glasses, sprinkled with nutmeg.
Nutrition Facts : @context http, Calories 181, UnsaturatedFat 2 grams, Carbohydrate 13 grams, Fat 5 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 44 milligrams, Sugar 13 grams
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