This punch (from Chef Susan Spicer of Bayona and Herbsaint restaurants) is terrific for the holiday season, but New Orleanians are fond of milk punches year-round. This would be great at a brunch, for a pre-dessert nog, or just for a party.
In a large bowl, mix all ingredients and stir to combine. Add more sugar or brandy to taste. Strain into a pitcher and serve cold, topped with freshly grated nutmeg.
- 2 quarts cold milk
- 1 cup brandy
- 1/2 cup Herbsaint (you may substitute Pernod, Ricard, or any pastis or anis liqueur)
- 1/2 cup confectioners' sugar
Serves 16-20.
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