Ok, ok .. so every New Orleans lover knows that it’s supposed to be Brandy Milk Punch, but here’s a little secret — I’m not a fan of brandy. And when I was looking up a recipe to share for a cocktail for Mardi Gras, this little gem from Dickie Brennans kitchen popped up, and I got beyond giddy. This is a super simple recipe that only takes a little time because it needs to be frozen.
// 4 cups whole milk
// 1 cup bourbon
// 1/4 cup vanilla (I know this seems like a lot, but consider the amount of milk and bourbon you’re using)
// 1/4 cup simple syrup (1 cup water, 1 cup sugar – heated up and mixed)
// 1 pint vanilla ice cream
// nutmeg for garnish
//throw everything in a blender. blend for about 8-15 seconds. (ours wasn’t completely milkshakey after that, so we threw it in our kitchenaid ice cream mixer thingy to complete and then left in the freezer)
// throw a pinch of nutmeg on top if you so choose.
// drop in a fancy ass straw and enjoy. happy weekend to you.