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Brandy Milk Punch is a New Orleans brunch classic, a cocktail that you’ll find people sipping all over the city on any given weekend. The drink is made with brandy, milk and sweetened with simple syrup. It is flavored with vanilla and freshly grated nutmeg. When you first sip it, it might remind you a little bit of the holidays, since it definitely shares some flavors with eggnog, but it is always served cold and over ice. It is creamy and refreshing – and it has just enough sugar in it to cover up the flavor of the alcohol and make it very easy to drink.
The drink is called a milk punch because it is usually made with milk. I like to make it with cream to make it richer and frothier. I also find that milk gets watered down when you shake it with ice to chill it, while cream adapts to that addition of water better than milk does. The drink is still excellent when made with whole milk, it just has a little bit lighter body.
Glassware: Old Fashioned
2 oz. Brandy
4 oz. Cream
1 oz. Simple Syrup
1 tsp. Vanilla Extract
Pour the brandy, cream, simple syrup, and vanilla extract into a shaker and fill with ice. Shake and strain into a glass filled with ice. Garnish with grated nutmeg.