Emeril Lagasse’s new cookbook, Essential Emeril, is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Emeril's Frozen Milk Punch

  • Yield: 4 quarts


  • 1 1/4 cups brandy
  • 1 1/4 cups bourbon
  • 1 1/4 cups dark rum
  • 3 quarts half-and-half
  • 4 tablespoons pure Mexican vanilla
  • 3/4 to 1 cup simple syrup, (equal parts sugar and water, simmered until sugar dissolves and cooled)
  • Freshly grated nutmeg


  • In a plastic gallon container, with a lid, combine the brandy, bourbon, rum, half-and-half, and vanilla. Mix well. Sweeten the cream mixture to taste with the simple syrup. Cover and freeze until slightly frozen. To serve, using an ice pick, slush the mixture. Spoon into balloon wine glasses and garnish with nutmeg.