RECIPE: TRADITIONAL MILK PUNCH

In certain areas of the South, you’ll most certainly find  Milk Punch on the menu for brunch, especially during the Christmas and Mardi Gras seasons. I always make them for Christmas morning and I cannot wait to have Milk Punch when I travel to New Orleans; it is one of my travel traditions. Favorites are from Commander’s Palace and Arnaud’s. The one pictured is from Tableau; so good, I had two.

This recipe can easily be doubled or multiplied for a crowd. For a big batch, pour the ingredients into a gallon container with a lid and shake well. Pour into a chilled silver or glass punch bowl and serve over crushed ice.

TRADITIONAL NEW ORLEANS STYLE MILK PUNCH

INGREDIENTS

Makes 1

1 ½ ounces brandy (brandy is traditional but you may use bourbon if you prefer)

½ ounce dark rum (optional)

2 ounces whole milk

¼ cup heavy cream (omit for a lighter drink)

½ ounce simple syrup* (substitute 1 tablespoon powdered sugar if you don’t have or want to make simple syrup for 1 drink)

1/4  teaspoon vanilla extract

Freshly grated nutmeg

Crushed ice

DIRECTIONS:

Put the brandy, rum, milk, cream, simple syrup, and vanilla into a cocktail shaker filled ½ full with ice. Shake until sugar is completely dissolved.

Strain into glasses of crushed ice. Grate nutmeg over the top and serve.

*To make simple syrup: Add equal parts granulated sugar and water to a pot, bring to a boil, stirring to dissolve the sugar. Once it comes to a boil, immediately remove it from the heat and allow it to cool before using. Store up to 2 weeks in the fridge.

COCKTAIL RECIPE: BLOOD ORANGE MOJITO PERFECT FOR HALLOWEEN PARTIES!

For Halloween, this cocktail has been nicknamed the "Boojito"... perfect for your Halloween bash!

The recipe features Blood Orange Italian Soda which you can get at Target or Whole Foods. This is easier to find than blood oranges or blood orange juice. It's a really refreshing spin on the mojito- I actually like it better!

BLOOD ORANGE MOJITO

Makes 8

3 cups Blood Orange Italian Sparkling Soda

3 cups light rum

3 cups ice cubes

1 large bunch of mint leaves, no stems (about 40 leaves)

2 limes sliced very thin (one is for garnish)

In a pitcher, add mint, lime slices, and one cup of the ice. Muddle together to slightly bruise the mint and release the juice from the lime. Add the remaining ice, the soda, and the rum. Stir and pour!

*You do not need sugar (as you would in a standard mojito) unless you are using the actual fruit or fruit juice instead of the Italian sparkling soda. If that is the case, use about one teaspoon raw sugar per drink and muddle with the mint and lime. 

MORE HALLOWEEN COCKTAIL RECIPES:

 Ghost Martini Recipe

RECIPE: BLOODY MARY OYSTER SHOOTERS

BLOODY MARY OYSTER SHOOTERS

Prep Time: 20 minutes Cook Time: no cook recipe

Yield: Makes enough mix for 6-8 cocktails or 2 dozen shooters

You can make your own Bloody Mary mix using my recipe or use your favorite store-bought mix for this recipe. Zing-Zang makes a great one!

INGREDIENTS:

3 cups tomato juice

4 tablespoons fresh lemon juice

1 teaspoon fresh lime juice

1 1/4 tablespoons prepared horseradish

2 tablespoons Worcestershire sauce

1/2 teaspoon minced garlic

1/2 teaspoon Tabasco

1/4 teaspoon celery salt

¼ teaspoon Old Bay seasoning (optional)

1/3 teaspoon kosher salt

1/2 teaspoon black pepper

24 fresh chilled Gulf (or your own local variety) oysters, shucked

 DIRECTIONS:

Put shot glasses into the freezer or on ice to chill them. Add all of the ingredients into a blender. Whir everything together until smooth. Transfer to a glass pitcher and chill well. For the rim mix, put ½ teaspoon Old Bay and ½ teaspoon kosher salt on a saucer. To rim the glasses, use a lemon or lime wedge to moisten the rim of the glass. Dip the rim into the mix. 

Add an Oyster…

Drop a chilled oyster into the bottom of the cold shot glass. Top with a splash of your favorite chilled vodka (or tequila for a Bloody Maria) and fill with the Bloody Mary mix. Garnish with a green onion, olives, pickled green bean, celery stick, lemon or lime. Serve chilled.