Milk punch

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Milk punch is a milk-based brandy or bourbon beverage. It consists of milk, brandy (bourbon), sugar, and vanilla extract. It is served cold, and usually has nutmeg sprinkled on top. [1]

It is common in New Orleans, and was traditional on holidays throughout the Deep South.[citation needed]

According to a 1634 speech, the milk punch dates to 1522 and was originally served heated.[2]"To make Milk-Punch, two quarts of Water put two quarts of good Brandy, a dozen and a half of Lemons, three quarters of a pound of double refined Sugar and three pints of New Milk ; Mix"[3]

There are two variations: a punch bowl drink and a glass drink. The former is known since 1600s-1700, with the recipe aimed at drink stability: the cream was curdled and strained out. It was attributed to Aphra Behn at the time. The latter variation, with fresh milk/cream, is more lush.[1]

A yet another variation, "egg milk punch",[4] is actually eggnog.[1] Milk punch also refers to a hot Irish drink, scáiltín, made of equal parts hot whiskey and milk. It may be flavored with melted butter, sugar, honey, cinnamon, nutmeg or cloves.[citation needed]

References[edit]

  1. ^ a b c David Wondrich, "Imbibe!: From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar", Penguin, 2007, ISBN 0399532870, p. 82, Milk Punch
  2. ^ An address by Cass Gilbert on the presentation of the president's in 1634 page 7
  3. ^ A collection of above three hundred receipts in cookery, physick, and more - Page 113 in 1714
  4. ^ [1]