Maple Milk Punch
Updated September 15, 2024
Andrew Scrivani for The New York Times
- Rating
- Comments
- Read comments
Advertisement
Ingredients
½ cup bourbon
½ cup aged rum or brandy
2 cups milk, plus milk frozen into cubes
¼ cup maple syrup
Grated nutmeg
Nutritional analysis per serving
20 grams carbs; 12 milligrams cholesterol; 271 calories; 1 gram monosaturated fat; 3 grams saturated fat; 5 grams fat; 55 milligrams sodium; 4 grams protein; 18 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Stir the spirits, milk and syrup together in a pitcher. Pour into tumblers over frozen milk cubes or ice cubes and dust the tops with grated nutmeg.
Private Notes
Comments
Highly recommended. After the second one you may be subject to fits of truth telling about your siblings' contributions to Christmas lunch.
The base of the drink is delicious. I used brandy, because I had more of that on hand vs rum. For the milk ice cubes, I used whole milk. In hindsight, I think skim milk or oat milk would have been better suited for freezing and melting in a drink. As the ice started to melt, it looked like a cocktail w a lot of gross curdled milk floating in it -- not like the creamy drink in the recipe photo. I'll try making it again w a different milk, because the base really IS tasty and I want this to work.
The base of the drink is delicious. I used brandy, because I had more of that on hand vs rum. For the milk ice cubes, I used whole milk. In hindsight, I think skim milk or oat milk would have been better suited for freezing and melting in a drink. As the ice started to melt, it looked like a cocktail w a lot of gross curdled milk floating in it -- not like the creamy drink in the recipe photo. I'll try making it again w a different milk, because the base really IS tasty and I want this to work.
Using maple syrup makes this so quick and easy to batch. Mix it in a blender to replicate the foam you’d get from shaking. We preferred all bourbon.
Used what I had on hand, which was whiskey instead of bourbon and honey instead of maple syrup. A slightly sweet but well-balanced punch!