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Frozen Milk Punch

Milk Punch is a classic New Orleans cocktail often served for brunch during Carnival season. Everyone has their own take but I love the frozen version. You don’t have to add ice (which would just water it down). I combine brandy and bourbon in this version but you can use one or the other if you prefer. I have even known people to add a little rum.

  • Yield: 5 quarts
Frozen Milk Punch


  • 2 cups brandy
  • 2 cups bourbon
  • 6 cups half-and-half
  • 6 cups whole milk
  • 6 tablespoons pure Mexican vanilla
  • 2 cups simple syrup, (equal parts sugar and water, simmered until sugar dissolves and cooled)
  • Freshly grated nutmeg


  • In a large plastic 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, slush the mixture using a fork and spoon into glasses; garnish with nutmeg.