We clipped this recipe from a magazine years ago, I wish I could remember which one. (Update: Thanks to Andrea for telling us it was Budget Living!) It’s called “Godfather Jimmy’s Milk Punch” in the green journal we reserve for our favorite recipes. It’s a wonderful alternative to eggnog and has become a staple on Thanksgiving. But first things first, you need to freeze this in a milk jug, so don’t just toss the next one you empty into the recycling bin. I’ve been known to cut the frozen milk jug in half and only defrost half of it at a time since we don’t often have guests on the holiday and the dogs aren’t partial to brandy. (Attention PETA that was a joke, our dogs love brandy).
Brandy milk punch
- 2 1/2 quarts whole milk (you can use a mix of 2 percent and whole, don’t use skim)
- 750 milliliters of brandy
- 1 14-ounce can condensed milk
- 1 teaspoon vanilla
- 3/4 cup powdered sugar
- about half a clove of fresh ground nutmeg
- ground cinnamon to taste
- pinch of cloves
Pour all ingredients in a large bowl whisking to incorporate condensed milk and powdered sugar. Using a funnel, pour mix back into empty milk jug. Seal and shake. Freeze overnight or longer. Remove about an hour before serving. You can cut the milk jug off once the ice block is loose enough to slip out. Let it sit in a punch bowl and chip the ice block just before guests arrive. Garnish with more fresh nutmeg.