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 Milk Punch Recipe

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.

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RECIPE: SUPER CREAMY GUACAMOLE

Guacamole is one of those recipes that is perfect for just about any get-together because it is easy to make, avocados are readily available year ‘round, you can make it on the fly as your guests watch (it is always fun when restaurants make guacamole tableside), and best of all, everyone loves it! My version includes a bit of cayenne and a little cream cheese which gives it a slightly smoother consistency and a bit of a Southern flair. You can most certainly omit the cream cheese for a healthier option.

You might notice I kept the outer peel of the avocados intact and spooned the guacamole into them so that each guest has their own individual serving-- that way, there's no hovering over a shared bowl and little risk of double dipping!

Perfect Party Guacamole Recipe
Serve Guacamole in Avocado Peel Boats- No Double Dipping!

Since guacamole requires ripened avocados, you will need to plan your shopping trip a few days prior to making the recipe since you can never find a ripe avocado in the store when you need one!

Learn how to ripen or soften an avocado quickly using one of these easy methods...

PERFECT PARTY GUACAMOLE

INGREDIENTS

4 large ripe Haas avocados, peeled, seed removed, and cubed

2 limes, juiced

½ teaspoon kosher salt

¼ teaspoon ground black pepper

¼ teaspoon ground cumin

Pinch cayenne pepper

Pinch granulated sugar

4 ounces Philadelphia Cream Cheese, softened to room temperature

2 medium Roma tomatoes, diced fine

1 medium white onion, chopped fine

2 cloves garlic, minced

½ of a small Serrano pepper, seeded and minced (a Jalapeno pepper can be substituted)

1 tablespoon fresh cilantro, chopped (optional) 

DIRECTIONS:

Toss the avocado with the lime juice. Drain the lime juice, reserving 2 tablespoons. In a large bowl, add 1 avocado, the cream cheese and the salt, pepper, cumin, sugar, and cayenne plus 1 tablespoon of the reserved lime juice and blend together so the cream cheese is not visible. Add the remaining avocado and 1 more tablespoon of the lime juice and coarsely mash with a fork or potato masher. Add the remaining ingredients and stir gently to combine.

Serve immediately with warm tortilla chips or toasted pita bread wedges.

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