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About

Julia’s Milk Punch

I adore a properly made Bloody Mary and I would not turn down a refreshing screwdriver, but there is no better hangover cure on earth than a milk punch. Addictively tasty and immediately restorative, it is a staple in bars and restaurants that understand such things (Galatoire’s offers up an especially good one, as does Commander’s Palace), and de rigueur at daytime Mardi Gras gatherings. 

Milk Punch

1/2 cup sugar

1/2 cup water

1 quart (4 cups) whole milk

1 pint (2 cups) heavy cream

2 cups brandy

1 cup bourbon

1 tablespoon pure vanilla extract

Freshly grated nutmeg for garnish

Make a simple syrup by combining the sugar and water in a saucepan. Bring to a boil, cooking just until all the sugar has dissolved, 3 to 5 minutes. Allow the syrup to cool. It may be stored, refrigerated in a jar, for up to two weeks. 

Whisk the milk and the cream together in a large pitcher or punch bowl until blended. Stir in the spirits and vanilla. Add 1/2 cup of the simple syrup. Taste and add more simple syrup as needed. 

Refrigerate until thoroughly chilled. To serve, pour into our Reed Smythe glass tumblers or our green or clear goblets and grate nutmeg on top. 

Excerpted from Julia Reed’s New Orleans

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