Milk Punch

A New Orleans classic made for home parties.

Milk Punch

Caitlin Bensel; Food Styling: Torie Cox

Active Time:
3 mins
Total Time:
3 mins

Milk Punch hails from New Orleans' celebrated dining staple, Brennan's Restaurant, which has been open in the French Quarter since 1946. At the holidays, this tipple charms the holiday cheer out of revelers from near and far.

This recipe, inspired by that original, is great for making at home. A lighter, more flavorful cousin of eggnog, it'll be your favorite holiday beverage of choice.


  • Instead of adding vanilla extract, you can infuse the simple syrup with vanilla beans. To do this, make a simple syrup by adding equal parts water and sugar and a split vanilla bean (with its seeds) to a saucepan. Bring it to a boil, then remove the pan from the heat and allow the vanilla bean to steep in the syrup for at least 15 minutes before pouring the syrup into a jar or bottle for storage.  
  • Aged rum or spiced rum can be used in lieu of brandy.
  • New Orleans Milk Punch can either be served neat or over ice. If using ice, serve in an Old-Fashioned glass with a small scoop of crushed ice or one large cocktail ice cube.


  • 2 oz. whole milk

  • 2 oz. heavy cream

  • 2 oz. brandy

  • 3/4 oz. simple syrup

  • 2 dashes vanilla extract

  • Nutmeg, for garnish


  1. Add all ingredients to a shaker and dry shake (shake without ice) for 10 seconds. Open the shaker, add 3 to 5 ice cubes (or 1 scoop of crushed ice). Replace the shaker lid, and shake for 30 seconds, or until the shaker becomes almost too cold to handle. Strain into a chilled coupe glass or into a chilled Old-Fashioned glass, and garnish with nutmeg, if desired.

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