I’m sharing what I think is just about the perfect cold weather cocktail today – Classic Southern Milk Punch! While it is made with warming bourbon and flavorful dark rum, it’s the splash of sweet vanilla and creamy milk (or half and half, in my version) that make this such a delicious drink. While this drink didn’t originate in the South, it’s a mainstay in New Orleans. Also, anything with Bourbon in it immediately screams SOUTH! in my mind. Especially good when it’s cold outside, this winter white cocktail looks chic and stunning in a pretty rocks or coup glass with nothing more than a dusting of spicy nutmeg over top.
Read on to learn just a little more about this great cocktail, or simply jump ahead to the recipe itself. If you do decide to shake this one up, be sure to snap a photo of your creation and tag me on Instagram so I can see! Cheers, y’all.
What is Milk Punch?
Milk Punch is a cocktail. That’s the short answer. It is a boozy, creamy drink built on strong whiskey bones (or brandy!) and often contains the additional boost of a dark rum as well. The creaminess comes from – you guessed it – milk. In fact, this drink is often referred to as “the South’s answer to eggnog.” I like to sub in half and half because it’s heftier and lends a better creamy richness to the drink (which is what I’m after guys), and I also always have it around, as it’s what I use in my morning coffee.
That said, you will also see this drink made with full-on heavy cream. So, I suppose you should use what you like in that regard, creaming this right up or down as you see fit. I wouldn’t worry so much about the calories of heavy cream or half and half here, as the amount you’re actually using is so small, so negligible, that it’s not going to derail your diet, you know what I mean?
Milk Punch: Fun Facts!
It is thought that milk punch was first created in the 1600s, reaching the peak of its popularity in the 1700s through mid-1800s. Its mass appeal was attributed to Aphra Behn, a 17th-century English writer, who mentioned the punch in one of her plays and was thought to be its creator.
Edible Green Mountains
You may (or may not!) be interested to know that none other than Benjamin Franklin developed his own version of this heady, strong cocktail and even took care to write down his exact recipe. But y’all, apparently Benny Franks liked his drinks strong n’ boozy because today’s drink masters have actually had to tame his recipe down quite a bit to actually make it appealing to modern drinkers. I love this fact.
What type of liquor is used in a Milk Punch cocktail?
This is also a bit flexible, so far as the actual varieties you choose to use in your Milk Punch go. I happen to have a sizable collection of bourbons (my husband’s doing), so I always reach for that. That said, you will see this drink made with brandy as well.
Dark rum is also used very often in Milk Punch recipes, and I do think the one-two (punch!) of the combo of liquors is nice. But I also think a spiced rum would be SO GOOD here. I might try that next time, in fact.
Is Milk Punch served hot or cold?
Both! Again, similarly to the way eggnog is served chilled or hot, you can do the same with Milk Punch. I personally like it cold (it’s the milkshake vibes, for me) but if you want to make it hot you can do the following:
Combine the liquor, simple syrup, and vanilla in a shaker with no ice. Add hot milk/cream to the mix and stir to combine. The milk will likely curdle, which is totally fine. Simply strain it (using a fine mesh sieve) to remove the unsightly curdles and drink warm with freshly grated nutmeg and a sprinkle of cinnamon (I love this touch on warm, spicy beverages).
Is Milk Punch made with egg whites?
Egg nog is like a close cousin of Milk Punch, and is often called egg milk punch, which leads me to the following little nugget: Milk Punch is sometimes made with egg whites instead of milk/cream. I am personally obsessed (no hyperbole there) with egg white cocktails, so that way of going about a Milk Punch is just great – it’s fantastic. But keeping in line with the name and because I do like the creaminess that the dairy component adds, I usually make this drink with half and half.
If you want to make the egg white version, just peep NOTE #2 in the recipe card – it’s an easy swap.
How to Make a Vegan or Dairy-Free Milk Punch
If you don’t do well with dairy, then have no fear! You can absolutely still enjoy this cocktail without losing any of the frothy, creamy goodness of the classic version. Here’s how I do it (and I really have done it, as I make this very often when entertaining and I have friends who roll vegan):
- For a coconutty flavor, you can use rich coconut cream or full-fat coconut milk. Just be sure to shake the cans very thoroughly before opening, as the solids/coconut flesh does tend to settle.
- Almond milk, oat milk, and/or soy milk work well here, too. Just use the same amount as you would milk or creamy and you’re good to go.
Can you sub cream for the milk in a Milk Punch?
Absolutely! I encourage this, actually. I personally reach for the half and half for this drink, as it’s really perfect and I always have some on hand. But no matter which dairy product you decide to use, there is really only one key to keep in mind:
THE FRESHER THE MILK THE BETTER.
What glass is best for a Southern Milk Punch?
I’m not sure if there is such a thing as “best” when it comes to the vessel from which you choose to sip this Southern libation, but there are a couple that you do see used most frequently, and they’re sure pretty to look at (my favorite two glasses for all of the cocktails, in fact).
Yes, you could serve this drink out of a Mason jar, a beer stein, or even from a giant Igloo cooler if you see fit to do so, but if you’re looking to stay in line with tradition, then please allow me to steer your attention to these two glasses of best fit.
Best in Glass
- The Coupe Glass. I’ve linked a ** very pretty ** set of four coupe glasses for you here, as they would not only be great to use for this Milk Punch, but they’re also just nice essentials to have in a well-built home bar. I personally love them for their vintage, Gatsby-esque vibe. When you fill them with this creamy cocktail, it’s almost as if you’re mashing up the 20s Gatsby thing with a decidedly Southern scene – and it’s wonderful. Very pretty, and they can be as fancy or un-fancy as you need them to be. These glasses are not meant to contain ice, as are rocks glasses …
- The Rocks Glass. Now, I’ve also linked a set of 4 very pretty, very sparkly rocks glasses for you here (I do get a little commission if you shop via the links on my site – thank you very much for doing so!). Anyway. These glasses, as the name would suggest, are meant to contain ice – or “rocks.” So, if you choose to go this route, then you’ll want to fill the glasses with (fresh) ice and strain the Milk Punch over the ice.
How to make a Southern Milk Punch cocktail
This drink is simple and straightforward as far as its preparation goes, and requires only some ice and a cocktail shaker to get things going. Now, if you don’t have or cannot for the life of you find your cocktail shaker, you can put the ice in any small, shakeable container and cover it with something that won’t fly off when you shake. A Yeti, a small bucket, a thermos, a Mason jar – whatever works. But, as shaker is your best bet here.
DIRECTIONS
- Fill a shaker with ice.
2. Add the bourbon (or brandy), the rum, half and half, simple syrup, and vanilla.
3. Put the lid/top on and shake vigorously until very cold; about 20 seconds.
4. Strain into a rocks glass or coup glass (coup glass is preferable, to me)
5. Garnish with some freshly grated nutmeg.Â
If you like the sounds of this Southern-style Milk Punch, you might also dig:
Salted Apple Butter Dark and Stormy
Vanilla-Cranberry Old Fashioned
Southern Milk Punch
A classic take on the delicious Southern-style Milk Punch cocktail, my version uses both bourbon and dark rum and gets a sweet splash of vanilla to add depth of flavor. Feel free to sub milk or cream for the half and half, and a store-bought simple syrup works just fine (available in the mixers section of any grocery store).
- Yield: Makes 1 drink 1x
- Category: Cocktails
Ingredients
- 1 ounce bourbon or brandy (you choose!)
- 1 ounce dark rumÂ
- 2 ounces half and half (or milk, or cream)
- ¾ ounce simple syrup (store-bought or homemade; maple syrup is a great swap as well)
- ¼ teaspoon vanilla extract (or to taste)
- Freshly grated nutmeg, to garnish
Instructions
Fill a shaker with ice. Add the bourbon (or brandy), the rum, half and half, simple syrup, and vanilla. Put the lid/top on and shake vigorously until very cold, about 20 seconds. Strain into a coup glass (my preference, though a rocks glass is just fine – see NOTE 2).
Garnish with some freshly grated nutmeg.Â
Notes
NOTE 1: Sometimes you’ll see this drink made with egg whites instead of milk or cream. To try this version (which is equally as delicious, just different), substitute 1.5 ounces of fresh egg whites in place of the milk/cream. Or, you could use both and just really get frothy with things.
NOTE 2: If you do choose to use a rocks glass for this, you’ll want to fill it with ice prior to straining/adding the milk punch. The only real downside to this, is the fact that the ice will melt and therefore dilute the drink, hence watering down the creaminess. Not the end of the world, but worth noting, nonetheless. Â
NOTE 3: If you choose to use maple syrup in place of the simple syrup (which I do a lot because it’s super good), you now have a Vermont Milk Punch on your hands. Cool!
