There’s something about the elegant simplicity of a two ingredient drink, especially one that doesn’t involve any stirring or shaking. There’s not much labor involved in making the Milk & Honey cocktail, but it delivers in flavor and complexity. It’s best enjoyed as a nightcap or a dessert, and while the recipe calls for the two ingredients to be poured over ice, alternatively it can be served hot, as a Toddy to warm your bones on cold nights—simply heat the milk and omit the ice.
The Milk & Honey starts with Benedictine, for which there is no substitution. This French herbal liqueur has nearly 30 ingredients, and only a small number of people alive know the complete list. Its base is cognac, and along with herbs like saffron, cinnamon and juniper it’s finished with honey, giving the drink its sweetness and part of its name.
To the Benedictine, the drink gets a hefty splash of milk. Normally you’ll want to use whole milk for the richness and flavor. However, those who avoid dairy for any reason can swap it out for something like almond or soy milk. A garnish of an orange slice and a cinnamon stick amplifies the citrus and spice of the benedictine, creating a lovely evening libation fit for the promised land.
- 1 3/4 ounces Benedictine
- Milk, chilled, to top
- Garnish: orange slice
- Garnish: cinnamon stick
Add the Benedictine to a mug.
Fill with ice and top with cold milk.
Garnish with an orange slice and a cinnamon stick.