MILK PUNCH
We make a big batch of this classic Southern drink in the blender for easier entertaining. The blender creates a foam that you can spoon on top.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Time 40m
Yield Makes 6 cups; Serves 6 to 8
Number Of Ingredients 7
Steps:
- Combine sugar and 1/2 cup water in a small saucepan. Bring to a simmer over medium heat, stirring until sugar has dissolved. Remove from heat; let cool.
- Combine milk, cream, vanilla, cinnamon, bourbon, 1 cup ice, and 2/3 cup simple syrup (reserve remaining for another use) in a blender. Blend until smooth, about 1 minute. Serve up in a chilled coupe or over ice in a rocks glass, spooning foam over the top. Sprinkle with nutmeg; serve immediately.
CLARIFIED MILK PUNCH
Steps:
- Heat 2 1/4 cups of water to 208 degrees F. If you have an electric kettle with a temperature setting, great. If not, bring the water to a boil in a saucepan, kill the heat and count to 20. Pour the water over the teabags into a quart vessel and steep 3 minutes before removing the bags. (Do not wring out or squeeze the bags.)
- Add the sugar to the hot tea and stir to dissolve. Then add the port, rum, Allspice Dram, and lemon juice. Cool to room temperature, about 20 minutes.
- Pour the milk into a glass pitcher and then follow with the tea mixture. (Yes, it will curdle.) Park on counter for 1 hour. Do not shake, stir or molest in any way. Just let the magic happen. Oh, and make sure the tea goes into the milk, not the other way around.
- Line a large, fine-mesh sieve with a commercial-sized coffee filter (we like those made for 1.5-gallon machines) and strain the mixture into a wide, 4-quart container. Once completely filtered, typically about 1 hour, transfer to a quart jar or pitcher and chill to serve. (See Cook's Note.)
- Store tightly sealed in the refrigerator for up to 2 months.
- Heat a heavy skillet over low heat for 2 to 3 minutes. Toast the allspice berries until fragrant, about 1 minute, then roughly crush.
- Combine the rum and crushed allspice berries in a quart-sized glass jar, seal the lid tightly and give it a good shake. Steep for 10 days.
- Strain the allspice-infused rum through a fine-mesh sieve into a small saucepan and add the sugar. Heat over low, stirring occasionally, until the sugar is fully dissolved, about 15 minutes. Cool to room temperature before storing in a glass jar or bottle.
- Note: Any overproof rum will work here, meaning any rum over 50 percent ABV. But navy-strength rum, typically bottled at 57 percent ABV, is my favorite. Just remember: The higher the ABV of the rum, the higher the ABV of your resulting dram.
PUNCH FOR A BUNCH
Make and share this Punch for a Bunch recipe from Food.com.
Provided by Miss Diggy
Categories Punch Beverage
Time 10m
Yield 46-26 cups, 92 serving(s)
Number Of Ingredients 7
Steps:
- Put all but soda pop into serving container and chill.
- When ready to serve, place half of mixture in punch bowl with ice and 2 qts of soda pop.
- Use as needed.
- You can add and frozen berries to the base and freeze with the base or add as it is being served.
BOURBON MILK PUNCH
With a place of honor in the New Orleans drink pantheon alongside the Sazerac and the Ramos Gin Fizz, bourbon milk punch is enjoyed morning and night in the Crescent City, but most commonly at brunch. Restaurants and bars often pride themselves on their particular rendition. This one comes from the famed French 75 Bar in Arnaud's restaurant in the French Quarter. It is easily whipped up before or after a meal, and offers near-immediate gratification.
Provided by Robert Simonson
Categories breakfast, brunch, dinner, lunch, cocktails
Yield 1 drink
Number Of Ingredients 6
Steps:
- In a mixing glass three-quarters filled with ice, pour the bourbon, rum, milk or cream, vanilla and simple syrup. Shake vigorously until chilled, about 30 seconds. Strain into a rocks glass. Dust with nutmeg.
Nutrition Facts : @context http, Calories 244, UnsaturatedFat 2 grams, Carbohydrate 13 grams, Fat 7 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 32 milligrams, Sugar 13 grams
BRUNCH FOR A BUNCH
This is a recipe that my mom has used for years when having large groups of people over for brunch. It is a very good recipe and you can even put it together the night before and just pop it in the oven in the morning!
Provided by Lingering_Dream
Categories Breakfast
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Cook the sausage in a skillet until browned, stirring to cumble; then drain.
- Place the hash browns in a lightly greased 13x9x2 inch baking dish; sprinkle with salt.
- Layer the sausage, cheese, and green pepper.
- Combine eggs and milk, stirring well; pour on top of the other ingredients in the dish.
- Bake at 350 degrees for about 50 minutes.
Nutrition Facts : Calories 617.8, Fat 42.2, SaturatedFat 19.7, Cholesterol 423.6, Sodium 604.9, Carbohydrate 20.8, Fiber 1.3, Sugar 1.9, Protein 38.5
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