CHICKEN

Brennan’s Brandy Milk Punch

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Brennan's Brandy Milk Punch
Photo by Matt Taylor-Gross; Food Styling by Jessie YuChen

Along with the bloody mary, this creamy brandy milk punch is a New Orleans brunch mainstay (and one of our favorite holiday tipples). It features an aromatic aged brandy named after Napoleon Bonaparte, but any good-quality brandy or cognac will do.

Featured in “New Orleans,” by Lolis Eric Elie.

Yield: Makes 1 cocktail
Time: 5 minutes
  • 4 oz. half & half
  • 2 oz. Napoleon brandy
  • 1 oz. simple syrup
  • 1½ tsp. vanilla extract
  • Freshly grated nutmeg

Instructions

  1. In a cocktail shaker filled halfway with ice, vigorously shake the half & half, brandy, simple syrup, and vanilla until chilled. Pour into an ice-filled old fashioned glass and garnish with nutmeg.

The post Brennan’s Brandy Milk Punch appeared first on Saveur.

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