Recipes / Beverages

Emeril's Frozen Milk Punch

Be the first to review this recipe
Recipe by cooking-BAG

I am adding this to my cookbook for safekeeping. I have not tried it yet, but will be trying it for an upcoming party. This recipe was originally adapted from Louisiana Real and Rustic Cookbook, by Emeril Lagasse, with Mercelle Bienvenu.

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 15-20
YIELD: 4 quarts
UNITS: US

INGREDIENTS

Nutrition
  • 1 1⁄4
    cups brandy
  • 1 1⁄4
    cups Bourbon
  • 1 1⁄4
    cups dark rum
  • 3
    quarts half-and-half
  • 4
    tablespoons pure mexican vanilla
  • 3⁄4 - 1
    cup simple syrup (equal parts sugar and water, simmered until sugar disolves and cools)
  • fresh grated nutmeg
Advertisement

DIRECTIONS

  • In a plastic gallon container, with a lid, combine the brandy, bourbon, rum and half and half, and vanilla. Sweeten the cream mixture to taste with the simple syrup. Cover and freeze until slightly frozen. To serve, using an ice pick, (carefully) slush the mixture. Spoon into balloon wine glasses and garnish with nutmeg.
Submit a Recipe Correction
Advertisement

YOU'LL ALSO LOVE
102 Copycat Faves: Restaurant Recip...
Our 50 Most-Saved Recipes
70 Regional Mexican Foods to Make a...
Top 100 Weekend Dinners
View All Recipes