Holidays + Whisky Milk Punch

December 28, 2012

smoked salmon and sparkling wine

This past week has been about family, friends, and lots of food. We’ve had sesame-crusted fish tacos, assorted homemade pierogies, roasted chicken, spiced dahl, salmon and squash risotto, to name a few. There were also the cheeses and desserts—bourbon pecan pie, creamy fudge, apple crisp, and Kiflis (Hungarian cookies). Oh, and the amazing chocolate birthday cake with lavender-infused frosting!

We’ve also enjoyed martinis and fabulous Nova Scotian wines and beers. Pictured above is the Christmas lunch of local smoked salmon, horseradish cream and sparkling wine from L’Acadie Vineyards.
This week’s recipe is based on a New Orleans classic—the brandy milk punch.

whisky milk punch

Whisky Milk Punch

Serves 2

• 2 shots Canadian whisky
• 1/2 cup milk
• 2 tablespoons 18% cream
• 1 tablespoon sugar
• 4-5 ice cubes, crushed
• 1/4 teaspoon pure vanilla extract

Mix all the ingredients together.
Serve and and top with freshly grated nutmeg.

whisky milk punch

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{ 6 comments… read them below or add one }

Sue/the view from great island December 28, 2012 at 1:04 pm

My husband got a pretty amazing rye whiskey for Christmas, just in time for this punch. I’d be awfully tempted to blend it with some ice cream!


Bryan December 28, 2012 at 1:48 pm

Great idea Sue!


josh December 30, 2012 at 6:24 pm

Bryan! where are the lobster pictures? I loved reading about our vacation in food form. the milk punch is definitely calling to be tried with some Kentucky Bourbon or some rye


Bryan January 1, 2013 at 10:15 pm

It was great having you guys over. Those lobsters were definitely the highlight!


phillips January 4, 2013 at 5:55 pm

add some maple syrup! it gets great


Danny January 13, 2013 at 2:27 am

This drink was outstanding. I substituted the sugar with simple brown sugar syrup. Similar to a White Russian.


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