Milk Punch: The 300-Year-Old Cocktail Making a Comeback
Milk punch is a creamy cocktail made with milk, sugar, and alcohol, often flavored with nutmeg or vanilla, popular in various variations worldwide.
Milk punch is a historic cocktail with two distinct styles – the creamy New Orleans version and the clear, clarified English variation. This centuries-old drink combines spirits, citrus, sugar, and milk in a unique preparation that creates either a rich, creamy texture or a surprisingly clear liquid with velvety mouthfeel.
What Exactly Is Milk Punch?
Milk punch refers to two different cocktail styles that both incorporate dairy:
New Orleans Milk Punch
This creamy version mixes cold milk or cream with bourbon or brandy and simple syrup, served over ice. It resembles eggnog in texture but is typically lighter. Many bars in New Orleans serve this as a brunch cocktail or dessert drink.
Clarified Milk Punch (English Milk Punch)
The more complex version involves curdling hot milk with citrus and alcohol, then filtering out the solids to create a crystal-clear liquid with a silky texture. Despite its clarity, it retains subtle dairy notes that soften the alcohol’s bite.
The Fascinating History of Milk Punch
Milk punch dates back to the late 1600s, with roots in medieval drinks like posset (hot milk curdled with wine or ale). The clarified version was popularized by two remarkable women:
- Aphra Behn – 17th century English playwright and spy who helped popularize the drink
- Mary Rockett – Credited with writing the first known milk punch recipe in 1711
Benjamin Franklin was a famous enthusiast, documenting his own recipe in 1763 that used 6 quarts of brandy and 44 lemons. The drink remained popular through Victorian times, with Queen Victoria having her own royal purveyor of milk punch.
How Clarified Milk Punch Works
The clarification process is what makes this cocktail unique:
- Acid (usually lemon juice) is added to hot milk, causing it to curdle
- The curds act as a natural filter when the mixture is strained
- Proteins bind with tannins and other compounds that cause cloudiness
- The result is a crystal clear liquid with enhanced flavors and silky texture
Key Ingredients
| Ingredient | Purpose |
|---|---|
| Full-fat milk | Provides proteins for clarification |
| Citrus juice | Acid to curdle the milk |
| Spirits (brandy/rum) | Alcohol base and flavor |
| Spices | Adds complexity (nutmeg common) |
Modern Milk Punch Variations
Contemporary bartenders have created innovative versions using:
- Different spirits like bourbon, cognac, or aged rum
- Flavor infusions with tea, coffee, or herbs
- Creative citrus combinations beyond just lemon
- Specialty milks like coconut for dairy-free versions
For those interested in milk-based drinks, check out our guide to dairy-free milk alternatives that work well in cocktails.
How to Make Milk Punch at Home
New Orleans Style
Simply shake together:
- 2 oz bourbon or brandy
- 1 oz simple syrup
- 2 oz whole milk or cream
- Ice
Strain into a glass and garnish with nutmeg.
Clarified Milk Punch
For a Benjamin Franklin-inspired version:
- Steep lemon peels in brandy for 24 hours
- Add lemon juice, sugar, water and spices
- Pour boiling milk into mixture and let curdle
- Strain through cheesecloth or coffee filters
- Bottle and refrigerate (keeps for months)
For the straining process, a quality juicer can help achieve maximum clarity.
Why Milk Punch Is Worth the Effort
This historic cocktail offers unique benefits:
- Extended shelf life (clarified version keeps for months)
- Beautiful presentation (clear yet creamy texture)
- Complex, well-balanced flavors
- Impressive showpiece for home bartenders
As Food52 notes, milk punch is “significantly boozy, but light in body, and is simultaneously both perfectly crushable and elegant.”
For those who enjoy creamy cocktails, you might also like our recommendations for the best blenders for milkshakes to create perfect frozen treats.
