Got Milk Punch? The Non-Eggnog
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.