There's something about punch that transports us back to the days of Dickens, and this warm milk punch dates back even further. It's a delicious, lighter-tasting alternative to a classic eggnog that doesn't taste as boozy as a hot toddy.
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Often when people hear the words milk punch, their minds immediately jump to that quintessential creamy drink made famous in New Orleans. I want to introduce to you a wholly different animal: the clear English Milk Punch. Yes, it involves curdled milk, and yes, it's delicious.
Before the Bourbon Milk Punch (made famous in New Orleans), there was English Punch. Don't be afraid of the curdled milk—think of it as a science experiment. A very delicious science experiment.
Jeff Bell, the head bartender at PDT in New York's East Village, knew that whiskey was the way to bring out the essence of Momofuku Milk Bar's cereal milk.