The Milk Punch is a classic cocktail that traditionally combines brandy or rum with sugar, vanilla extract and milk (of course). Its history is extensive, dating to at least the 1600s, when the recipe first appeared in print. Benjamin Franklin was a fan, and so was Queen Victoria—so there’s a reasonable chance you’ll like it, too.
Today, it’s common to find all manner of Milk Punches, including clarified versions, in which citrus is used to curdle the milk, the solids are strained, and you’re left with a beautifully clear cocktail. This Spiced Rum Milk Punch, however, sticks close to the traditional version. It comes from bartender Abigail Gullo, who created the drink while working at Sobou in New Orleans, a town with a predilection for the creamy concoction.
Gullo starts with spiced rum, merging the flavorful spirit with milk, simple syrup and vanilla extract before dusting the surface with freshly grated nutmeg and cinnamon. The result is similar to Eggnog—which is a type of milk punch—but minus the egg. So it’s a great option for anyone who desires a rich and delicious treat that’s quick and easy.
The Spiced Rum Milk Punch and its many cousins can be enjoyed any time of day, but they are most popular during brunch, particularly in New Orleans. The combination of protein-packed milk with eye-opening rum is enough to kick-start any morning.
- 1 1/2 ounces spiced rum
- 3 ounces milk
- 3/4 ounce simple syrup
- 1 dash pure vanilla extract
- Garnish: nutmeg, freshly grated
- Garnish: cinnamon, freshly grated
Add the spiced rum, milk, simple syrup and vanilla extract into a shaker with ice and shake vigorously until well-chilled.
Strain into a chilled rocks glass.
Garnish with a light dusting of freshly grated nutmeg and cinnamon.