Oh, eggnog. Naughty, naughty eggnog with its thick, sweet creaminess, fragrant nutmeg, and gentle brandy bite. So irrestible, yet so decadent with the heavy cream, sugar and raw eggs. This year, I will forsake eggnog for my new holiday hero from New Orleans: Brandy Milk Punch. This healthier classic replaces eggnog’s debauchery with tamer, more wholesome ingredients, but still packs a luscious wallop. It’s for the best.
Besides the obvious nutritional advantages of milk punch over eggnog, it is much easier to prepare and is exceedingly party-friendly. It can be made ahead and kept in the freezer, where the spirits keep it from freezing and impart it with a slushy (lushy) thickness that makes it seem far more decadent than it is. If your serving pitcher won’t fit in your freezer, just use a pitcher (or bowl) that will fit and decant it before serving.
For the vegan version, substitute hemp milk for the dairy and agave syrup for the honey. Just as delicious.
2/3 cup honey
1 1/2 cups brandy (or bourbon, rum, or a mix of them for 1 1/2 cups total)
2 tablespoons vanilla extract
1/2 gallon organic whole milk
Add honey, spirits, and vanilla to a large pitcher (see note above) and stir until well blended. Stir in milk and place in freezer for several hours. Before serving, stir and garnish with nutmeg.
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