A milky sweet cocktail that pairs perfectly with brunch or just about any other time of day!
I first discovered the wonderful ritual that is brunch during my college years in New Orleans. Leisurely late morning meals (early afternoon, if we’re being honest) with friends. Brunches served with the best sweet and savory dishes that always made you think, “Why do they only have this on their brunch menu?!” When it comes to food, New Orleans will never let you down. And it sure won’t disappoint when it comes to having a cocktail.
Enter: cocktails at brunch. More specifically, New Orleans milk punch. I am a Bloody Mary lover through and through, but I was quickly sold on this milky sweet concoction. Traditionally, milk punch is made with either brandy or bourbon, milk or cream, simple syrup, vanilla extract, and a dusting of nutmeg.
By swapping unsweetened almond milk for cream and making a simple syrup from sucanat, the outcome is just as satisfying as the original. The sucanat simple syrup adds a slight hint of molasses to the mix, giving the drink a darker hue than traditional milk punches.
So make some brunch, shake one up, and beware, these sweet little drinks pack quite the punch! Hope you all are having a lovely weekend!
- 2 ounces bourbon
- 2 ounces unsweetened almond milk
- ½ teaspoon pure vanilla extract
- ½ ounce simple syrup
- ½ ounce refined sugar free simple syrup
- 1 cup sucanat
- 1 cup water
- ground nutmeg for sprinkling
- To make unrefined simple syrup, place 1 cup water and 1 cup sucanat in a small saucepan over low heat, stirring occasionally until all sucanat is dissolved. Remove from heat and cool to room temperature.
- In a cocktail shaker filled halfway with ice, add bourbon, almond milk, vanilla extract, and simple syrup. Shake for 20 to 30 second. Strain over a glass filled with ice. Sprinkle with nutmeg.