Traditional recipes

Winter Milk Punch

Winter Milk Punch

This recipe deviates from a classic milk punch, leaving some of the milk solids in, lending a heavier, silkier feel.


Winter Milk Punch Base

  • 2 cups Cognac (preferably Courvoisier VS)
  • 2 cups rum (Appleton Estate VX)
  • 2 teaspoons loose chai tea
  • 1 teaspoon finely grated lemon zest
  • 2 ounces fresh lemon juice


  • Freshly grated nutmeg (for serving)

Recipe Preparation

Winter Milk Punch Base

  • Combine Cognac, rum, tea, lemon zest, and lemon juice in a large pitcher. Set aside to steep, 2 hours; strain and discard tea and lemon zest.

  • Bring milk to a bare simmer in a medium saucepan. Immediately add hot milk to cognac mixture (milk will curdle right away). Cover and refrigerate at least 24 hours. Strain mixture through a fine-mesh sieve into a clean pitcher or large bowl, leaving about half of the curds in the base. Cover and chill until ready to serve.


  • Combine simple syrup and 3 oz. punch base in a cocktail shaker and fill shaker with ice. Shake until outside of shaker is frosty, about 30 seconds. Strain into a chilled glass and garnish with nutmeg.

Reviews Section

What is milk punch?

Milk punch is a drink made with brandy or bourbon, milk, sugar, and vanilla extract. Get this: the drink was first written down in 1688 in Scotland! How’s that for history? The first mention in a cookbook was in 1711. Benjamin Franklin even recorded a version of it in 1763. So it’s got quite the history.

A popular type of milk punch you’ve probably heard of? Eggnog! But to us, milk punch is exponentially tastier, at least in our book. The ingredients you’ll need for milk punch are:

  • Whole milk
  • Bourbon whiskey
  • Brandy
  • Simple syrup
  • Vanilla
  • Grated nutmeg, for the garnish

Clarified Winter Milk Punch ( How to Use Dairy to Make Clear Cocktails and Round Out Sharp Flavors)

Do the phrases ‘milk punch’ or ‘clarified milk’ freak you out? Don’t worry! This technique will help you hack using only the best parts of ingredients that are too typically ‘sharp’ in drinks!

This recipe might be the key to unlocking ingredients you’ve always wanted to use in cocktails but found too sharp and astringent (like tannins in tea).

Milk punches have been making a comeback but they’ve actually been documented by Ben Franklin. While during Franklin’s time milk was used to tone down the harshness of the poorly made liquor, today we use it to remove cloudiness as well as unwanted flavors in a drink.

In this new batch cocktail recipe for Inspired Home, learn how to make a spiced winter punch with a fun technique!

From Punch (

  • 4 ounces fino sherry
  • 9 ounces infused gin (see Editor's Note)
  • 14 ounces Mango "Milk" (see Editor's Note)

Garnish: mango, sprig of mint

  1. Combine all ingredients in a bottle.
  2. Label it and let age for one month in glass.
  3. To serve, chill and pour the cocktail into a rocks glass over a large ice cube.
  4. Garnish with a slice of mango and a sprig of mint.
Editor's Note

Infused Gin:
1 1/2 cups gin
1/4 teaspoons dried wormwood
Peel of one green apple
Tablespoon dried mango, diced
Tablespoon toasted pine nuts

Add all ingredients to a jug and leave to infuse for 5 minutes before passing through a coffee filter paper.

Mango "Milk":
4 1/3 cups mango juice
13 ounces condensed milk
1 tablespoon citric acid
Peel of one lemon
Peel of one grapefruit
1/2 cup water

Add all ingredients to a microwave-safe jug and heat for 6 minutes. Pour through coffee filter paper to produce a mostly clear liquid.

Take the Stress Out of Drinks with This Winter Spiced Make-Ahead Cocktail

This batch, make-ahead cocktail takes sharp ingredients like lemon juice, pineapple, and tea, and rounds out the flavors to produce a spiced, clear drink with a hint of carbonation. Take the stress out of drinks for a crowd while maintaining your “Martha” status with this fascinating cocktail technique.

Does the phrase ‘milk punch’ freak you out? Don’t be alarmed! This is not a thinly veiled attempt to have you passing out White Russians this winter. In fact, this recipe might be the key to unlocking ingredients you’ve always wanted to use in cocktails but found too sharp and astringent (like tannins in tea). It could also simply be the key to unlocking you not having to constantly bartend for four hours.

Milk punches have been making a comeback on the bar scene, but they are nothing new. In fact, there are letters from Benjamin Franklin that discuss his love of milk punch. While during Franklin’s time milk was used to tone down the harshness of the liquor, today we use it to remove cloudiness as well as unwanted flavors in a drink.

The possibilities are truly endless if you decide to start experimenting. A clarified milk punch mixes a spirit with an acid and warm milk. Once the milk meets the spirit and acid, the milk will bind to the compounds that create a harsh taste and curdle. From here, you can strain out the solids and cloudiness and be left with a clear drink with a well-rounded flavor that blends tastes together. It’s like a cocktail but seemingly perfect enough to serve straight up in simple spirit form.

Now, this recipe does require a modicum of caution. During the step in which you combine the milk the drink, it will look-how to describe this?- downright disgusting. If it looks completely unappetizing, you’re doing it right. We call this moment the “nope moment”. The curdling process is important for flavor and clarity. Forget this moment.

By storing this batch cocktail in a growler, it leaves you free to keep track of other things. We used this last holiday season and it was enjoyable to have a well-made cocktail without the work for anyone stopping by. A growler, besides fitting in the fridge and holding said cocktail, will also provide light carbonation like a cider.

This growler is also especially great since it has a handle to bring to your host’s house if you’re off the hook. A fun discussion topic during the holidays and to be honest it makes a brilliant gift for almost everyone!

A similar type of milk punch is popular in New Orleans and other parts of the Deep South.

Syllabub and posset are old English recipes that are also similar to scailtin (Irish whiskey milk punch). For example, syllabub is an old English dessert that came to America with the colonists. It was popular between the 16-19th centuries. Posset was a similar drink also made with milk, and spiked with ale or wine. You will be interested to find out that posset was used as a cold and flu remedy according to certain 15th century sources.

Bourbon Milk Punch

New Orleans is known for a handful of classic drinks, including the Sazerac and Vieux Carré. But when the prior night’s extracurricular activities require a soothing pick-me-up, countless inhabitants of and visitors to the Crescent City opt for the fortifying charms of Milk Punch.

The Milk Punch is an old drink. Printed recipes date its invention to at least the 1600s, well before its association with New Orleans. But French Quarter establishments like Brennan’s and Arnaud’s French 75 Bar deserve credit for perfecting the version as it’s known today. The drink can be made with a variety of spirits, from French brandy (a classic choice) to all-American bourbon, as seen in this recipe from Sarah Baird, author of “New Orleans Cocktails.”

The Bourbon Milk Punch combines its namesake spirit with whole milk, simple syrup and vanilla extract. Freshly grated nutmeg dusts the top of the drink, providing a sprinkling of warm aromatics with each sip. Think of the cocktail like Eggnog without the egg. It’s meant to be rich and creamy, so whole milk is the way to go here. Low-fat milk and certainly skim milk will produce a thinner, less satisfying drink, so it’s best to leave those for cereal.

The Bourbon Milk Punch may be called on most often during brunch, but its comforting sensibilities also make it a great nightcap. Therein lies its super power: the ability to kickstart your day or gently bring it to a close.

Recipe Summary

  • ¼ teaspoon ground turmeric, or to taste
  • ¼ teaspoon ground cardamom
  • ⅛ teaspoon ground black pepper
  • 1 pinch ground ginger
  • 1 pinch ground cloves
  • 1 pinch ground allspice
  • 1 cup milk
  • ¾ teaspoon honey, or to taste
  • ⅛ teaspoon vanilla extract

Whisk turmeric, cardamom, black pepper, ginger, cloves, and allspice together in a small bowl.

Heat milk in a small saucepan over medium heat until heated through, 3 to 4 minutes stir honey and vanilla extract into milk until completely dissolved. Whisk 1 teaspoon turmeric mixture into milk mixture reduce heat to medium-low and cook until flavors blend, 2 to 3 minutes. Pour mixture through a strainer.

Mrs. Claus' Wildside Punch

Few recipes are as fun (or easy) as Mrs. Claus' wildside punch. It takes just minutes to mix up and everything is poured equally so measuring it out is a breeze.

Tequila and a fruity pink liqueur are the stars of this funky drink. Cranberry and pomegranate juices round off the four-ingredient punch, which leaves you plenty of time to cut a few lime twists to dress up your guests' drinks.

Watch the video: Milk u0026 Sugar pres. Winter Sessions 2020 (January 2022).