No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (182g) Recipe makes 8 servings
Calories 349
Calories from Fat 174		(50%)
Amount Per Serving		%DV
	Total Fat 19.4g	29%
	Saturated Fat 12.1g	60%
	Monounsaturated Fat 5.6g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 65mg		21%
Sodium 55mg		2%
Potassium 170mg		4%
Total Carbohydrate 9.5g		3%
	Dietary Fiber 0.0g	0%
	Sugars 4.0g
Protein 3.9g		7%
detailed view... how is this calculated?

Bon Temps Milk Punch

Recipe #358180 | 3¼ hours | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Buster's friend
Feb 28, 2009

Adapted from "Cooking Up a Storm," by Marcelle Bienvenu and Judy Walker. If you want to make a Cuban version of this drink, substitute dark rum for the brandy or Bourbon. Found in the Tribune's Food & Drink Weekly Guide.

SERVES 8 (change servings and units)

Ingredients

1 quart half-and-half
1 1/2 cups brandy (or Bourbon)
1/4 cup confectioners' sugar
2 teaspoons vanilla
1/2 cup whipping cream, whipped
nutmeg, ground, to taste

Directions

1
Combine the half-and-half, brandy, sugar and vanilla in a medium bowl until the sugar is completely dissolved; cover.
2
Refrigerate 3 hours or overnight.
3
Serve in small crystal cups or stemmed glasses, topped with a dollop of whipped cream and a sprinkle of nutmeg. Or pour into a small punch bowl, float whipped cream on top and sprinkle with nutmeg.