📝 About This Recipe
A cornerstone of New Orleans brunch culture, this velvety cocktail is the sophisticated, soul-warming cousin of eggnog. Originating from the grand dining rooms of the Garden District and the French Quarter, it balances the bold, oaky warmth of brandy with the silky sweetness of vanilla-infused cream. It is the ultimate 'hair of the dog' remedy, traditionally enjoyed alongside a decadent Creole breakfast or as a festive afternoon sipper.
🥗 Ingredients
The Spirits & Base
- 4 ounces VSOP Brandy or Cognac (high quality for a smooth finish)
- 1 cup Whole Milk (must be ice cold)
- 1/2 cup Heavy Cream (adds essential richness and body)
Sweetener & Flavor
- 3 tablespoons Powdered Sugar (sifted to ensure no lumps)
- 1 teaspoon Pure Vanilla Extract (use Madagascar Bourbon vanilla if possible)
- 1/2 ounce Simple Syrup (optional, for extra sweetness)
The Chill & Garnish
- 2 cups Crushed Ice (for shaking and serving)
- 1 piece Whole Nutmeg (to be freshly grated)
- 2 pieces Cinnamon Stick (for a fragrant garnish)
- 2 pieces Star Anise (optional aesthetic touch)
👨🍳 Instructions
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1
Place two double old-fashioned glasses or heavy-bottomed tumblers in the freezer for at least 10 minutes to ensure they are properly chilled.
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2
Sift the powdered sugar through a fine-mesh sieve into a small bowl to remove any clumps that might resist dissolving in the cold liquid.
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3
In a cocktail shaker, combine the brandy (or Cognac), whole milk, and heavy cream, ensuring the dairy is fresh and cold.
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4
Add the sifted powdered sugar and the vanilla extract to the shaker. If you prefer a sweeter drink, add the optional half-ounce of simple syrup now.
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5
Fill the shaker three-quarters full with large ice cubes. The large cubes will chill the drink without diluting it as quickly as crushed ice.
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6
Secure the lid tightly and shake vigorously for at least 30 seconds. You want to feel the shaker become painfully cold and hear the liquid becoming frothy.
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7
Remove your chilled glasses from the freezer and fill them to the brim with fresh crushed ice (sometimes called 'pebble ice').
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8
Strain the mixture slowly through a Hawthorne strainer into the prepared glasses, allowing the froth to settle on top.
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9
Using a microplane or fine grater, shave a generous dusting of fresh nutmeg over the surface of each drink; the aroma is half the experience.
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10
Place a cinnamon stick into each glass at an angle and serve immediately while the foam is still peaking.
💡 Chef's Tips
Always use fresh nutmeg rather than pre-ground; the volatile oils provide a spicy aroma that defines the drink. For a dairy-free version, use full-fat oat milk and coconut cream to maintain the necessary viscosity. If the drink feels too thin, increase the ratio of heavy cream to milk for a more 'custard-like' mouthfeel. Do not skip the powdered sugar; its fine texture dissolves instantly in cold dairy where granulated sugar would remain gritty. For a 'Bourbon Milk Punch' variation, simply swap the brandy for a high-proof Kentucky bourbon.
🍽️ Serving Suggestions
Serve alongside warm, sugar-dusted Beignets for the quintessential New Orleans experience. Pairs beautifully with savory Eggs Sardou or a spicy Shrimp and Grits brunch. Excellent as a liquid dessert following a heavy Creole dinner of Jambalaya. Serve in a silver julep cup to keep the drink exceptionally cold on a humid Southern afternoon. Accompany with a side of salty, thick-cut praline bacon to balance the sweetness.