History Glass Hot Milk Punch

HISTORY GLASS

Hot Milk Punch

This is a riff on Milk Punch, a drink that dates back to around the 1600’s and also is linked to eggnog. The perfect jumping off point for a holiday tipple! Depending on which kind of milk punch you’re referring to, it also has two very divergent techniques behind its origins. English Milk Punch is clarified – it calls for boiling milk and introducing it to acid (like citrus juice) to cause the milk solids to separate. After straining you have a crystalclear concoction with a whole lot of flavour. We’ll save that for another day and focus on a much simpler affair which takes its inspiration from the brandy or bourbon milk punches that have been popular the world over but really took off in 18th century New Orleans. And of course, this modern riff subs in one of my favourite seasonal spirits, the 2021 Canadian Artisan Spirit of the Year – Nocino! Green Walnut Liqueur. Nocino! complements the milk punch with warm spices like cinnamon and allspice. The bourbon adds a little extra punch, and the warm milk makes this the perfect winter cocktail for any holiday occasion. You could also leave the egg and sugar out, shake it over ice and serve cold instead. Hot or cold, make sure you invite this cocktail to your holiday table this season.

Hot Milk Punch

2 oz Nocino! ½ oz whisky 1 tsp sugar 1 fresh egg 1 cup milk Garnish with dusting of nutmeg or cinnamon

In a bowl, beat the sugar, and egg together with a whisk. Pour milk into a saucepan and heat gently, taking care not to scald. When milk is hot, remove from heat. Temper the egg mixture by adding a few spoonfuls of milk (one at a time), whisking constantly. Pour tempered egg mixture slowly into milk, whisking constantly. Gently heat again, whisking constantly to warm through. Remove from heat. Add Nocino! and whisky. Pour into a mug and garnish with the nutmeg or cinnamon.

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