Julia Reed’s Milk Punch

By Julia Reed

Updated September 15, 2024

Total Time
15 minutes, plus chilling
Rating
4(67)
Comments
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This recipe was brought to the Times by Julia Reed in a 2001 magazine article in which she talked about her favorite (and not so favorite) holiday culinary traditions: “I will not serve eggnog, the one holiday culinary tradition I have never been able to get behind, but I will make milk punch. With its frothy top and not-so-jaundiced color, a milk punch is prettier to look at than eggnog and is not nearly as rich and cloying saved from that state by an effective combination of bourbon and brandy. They are especially good before a holiday lunch with, naturally, cheese straws and pecans. By evening, everyone will want a Santa hat.”

Featured in: FOOD; Eat the Rich Stuff

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Ingredients

Yield:30 servings

  • 1 ½ cups granulated sugar

  • 2 quarts whole milk

  • 1 quart vanilla ice cream or heavy cream

  • 4 cups brandy

  • 2 cups bourbon

  • Whole nutmeg

Ingredient Substitution Guide
Nutritional analysis per serving (30 servings)

18 grams carbs; 14 milligrams cholesterol; 228 calories; 1 gram monosaturated fat; 3 grams saturated fat; 5 grams fat; 43 milligrams sodium; 3 grams protein; 17 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.

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Preparation

  1. Step 1

    Make simple syrup: Over medium heat, combine the sugar with ¾ cup of water in a saucepan. Stir occasionally, until the mixture is boiling. Reduce heat and let simmer until the mixture is clear and the sugar has completely dissolved, about 8 minutes. Pour into a jar and cool. Refrigerate until cold.

  2. Step 2

    For the punch, whisk the milk and the ice cream or the heavy cream together in a large pitcher or punch bowl until it is blended. Stir in the spirits and the simple syrup to taste. Refrigerate until chilled. To serve, pour into highball glasses and grate the nutmeg on top.

Tip

  • For individual servings, mix a half jigger of bourbon and a jigger of brandy in a shaker. Fill the rest with milk and cream, and a teaspoon of simple syrup. Shake. Strain into glass and top with grated nutmeg.

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Ratings

4 out of 5
67 user ratings
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Comments

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Kristin

Made 1/4 of the recipe. Delicious!

Terry

what simple syrup? how much?

Julia

You make the simple syrup in Step 1, and Step 2 tells you to add it to taste.

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