Brandy Milk Punch Recipe
Brandy, vanilla, creamy soft ice cream, nutmeg
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Ingredients
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Milk Punch Base
Garnish
Method
Milk Punch Base
Measure and combine
Add brandy (3 fl oz), whole milk (4 fl oz), heavy cream (1 fl oz), simple syrup (0.5 fl oz), and vanilla extract (0.25 tsp) into a cocktail shaker or large jar.
Add ice cream and ice
Spoon 2 scoops of soft vanilla ice cream into the shaker, then add about 1 cup of ice. The ice chills and slightly dilutes the mixture while the ice cream provides creaminess and body.
Shake vigorously
Secure the shaker lid and shake vigorously for 20–30 seconds, until the outside of the shaker becomes cold and the ice cream has mostly integrated into a smooth, slightly frothy liquid. If using a jar, seal and shake equally well.
Strain into glass
Double-strain the mixture through a fine-mesh strainer (or a strainer and then a small sieve) into a chilled rocks glass or coupe to remove any ice shards and residual solids for a silky texture.
Finish with nutmeg
Grate fresh nutmeg over the top to lightly dust the surface (approximately 1 whole-nutmeg pass or about 1/8–1/4 tsp). If you prefer more spice, add the optional extra 1/8 tsp grated nutmeg.
Garnish
Optionally, for an aromatic garnish, shave a thin curl of whole nutmeg over the drink or pass the whole nutmeg over the glass to release its oils before grating.