Milk punch, a cocktail made with milk, liquor, and sweetener, has uncertain origins but is now associated with New Orleans brunches. Historical recipes include Benjamin Franklin’s lemon and brandy version, while modern variations can use different liquors and substitutes for milk and vanilla.
No one knows the exact origins of milk punch. Today, this punch is associated with brunches in New Orleans. The basics of milk punch are milk, a liquor such as bourbon or rum, and a sweetener.
US inventor and statesman Benjamin Franklin (1706-1790) was aware of a variation of this punch theme he called “milk punch,” which incorporated Massachusetts politician James Bowdoin’s (1726-1790) recipe in a letter dated October 1873 Franklin’s recipe called for a combination of lemon juice, brandy, lemon zest, sugar, whole milk, grated nutmeg, and spring water. According to the recipe, after soaking the lemon zest in the brandy overnight and then removing the zest, all the ingredients except the milk are combined. The milk is brought to a boil and then added to the brandy mixture, which it curls up. The punch should be allowed to sit for two hours before being strained until the liquid is clear, after which the punch is served cold.
Smallpox, a disease that was eradicated from the world in 1977, was a highly infectious and potentially deadly viral infection that was characterized by small hairy marks and scars left on the skin. This disease was no stranger to eastern areas of the United States from the mid-17th century to the early 20th century. One of the earliest “treatments” for smallpox, even for children, was a fistful of milk.
American bartender Jerry Thomas (1830-1885) made cocktails mainstream. One of the recipes in his 1862 book, The Bar-Tender’s Guide was for California milk punch. This punch is far more complex than Franklin’s recipe, including ingredients like pineapple, green tea, coriander seeds and cinnamon sticks, Jamaican rum, brandy and Batavia Arrack. The drink had to be bottled and enjoyed cold later.
Today’s recipes for milk punch can be easy to make. Many recipes simply call for a cocktail shaker, strainer, ice, bourbon, sugar, milk, vanilla and nutmeg, with a glass to carry the drink. Variations can include half-and-half for milk, fine or powdered sugar for regular sugar, or brandy for bourbon. Some recipes suggest cutting out milk and vanilla entirely and substituting vanilla ice cream.
Of course, people can stray from the mainstream and try hot molasses milk punch, which includes dark rush, molasses and ginger, or a whiskey milk punch drink using blended whiskey instead of brandy, bourbon or rum. Those who are truly adventurous can go back in time and try one of the old recipes like Benjamin Franklin’s.
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