Cajun French: la boisson (la boo-a-son) – liquor
Milk punch is as popular in New Orleans as the sazerac and Ramos Gin Fizz. South Louisiana has kept Milk Punch alive, but its American roots lie in the colonial East Coast. Milk punch is believed to have been created in the 1600s, reaching its popularity peak from 1700s to mid 1800s. The 17th century English writer, Aphra Behn, mentioned milk punch in one of her plays and she is credited with the creation. In 1862, Jerry Thomas included the punch in his “How to Mix Drinks”.
The recipe has changed and evolved over the years. Today Milk Punch is made from a variety of liquors. Cajunville Milk Punch is made using cane syrup for a Cajun flair. It can be enjoyed from morning to late evening. In New Orleans, the milk punch is traditionally made with bourbon and milk. We chose to change it up by using Amaretto, Brandy, milk, cream and cane syrup.
Mais C’est Bon!
Enjoy!!
Ingredients:
1 oz Amaretto
½ oz Brandy
2 oz milk
2 oz cream
Pinch of salt
1 Tbl cane syrup
Chocolate for grating
Directions:
Add ingredients to a chilled shaker or jar.
Shake vigorously.
Pour into a cocktail glass or wine goblet.
Grate chocolate over top.
Garnish with chocolate filled wafer.
Cajunville Milk Punch can be made ahead. Make a large batch in a pitcher or large jar. Stir all ingredients together and store in refrigerator for 2-3 days.
