Classic

Brandy Milk Punch

Name: Brandy Milk Punch
Yield: 1 drink
Cuisine: American
Ingredients: 1 1/2 oz Brandy; 3 oz Milk; 1 oz Cream; 1/2 oz Simple Syrup; 1/4 tsp Vanilla Extract

French Quarter brunch

Glass Old-fashioned

Method Shaken

Garnish freshly grated nutmeg

A New Orleans brunch cornerstone. Brandy, milk, cream, simple syrup, and a whisper of vanilla, shaken hard and capped with fresh-grated nutmeg. Brennan's in the French Quarter popularized this version starting in the 1940s; the drink itself dates to colonial America, when brandy was considered medicinal.

Ingredients

1 1/2 oz Brandy
3 oz Milk
1 oz Cream
1/2 oz Simple Syrup
1/4 tsp Vanilla Extract

Method

Combine brandy, milk, cream, simple syrup, and vanilla in a shaker with ice. Shake hard until well chilled, 15 seconds. Strain into an ice-filled rocks glass. Grate fresh nutmeg on top.

Sourced from Colonial American origin (brandy-plus-dairy tradition, 1700s-1800s). Canonicalized as a New Orleans brunch staple by Brennan's restaurant from the 1940s onward. Form per PUNCH, Saveur, Garden & Gun, Imbibe.