According to a 1634 speech, the milk punch dates to 1522 and was originally served heated."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"
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.
A yet another variation, "egg milk punch", is actually eggnog. 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.
- 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
- An address by Cass Gilbert on the presentation of the president's in 1634 page 7
- A collection of above three hundred receipts in cookery, physick, and more - Page 113 in 1714
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