Frozen Milk Punch, Emeril Lagasse

Milk Punch is a classic New Orleans cocktail often served for brunch. This is a great frozen version that combines brandy and bourbon, but you can use one or the other if you prefer. NGREDIENTS 2 cups brandy 2 cups bourbon 6 cups halfandhalf 6 cups whole milk 6 tablespoons pure Mexican vanilla 2 cups simple syrup, (equal parts sugar and water, simmered until sugar dissolves and cooled) Freshly grated nutmeg DIRECTIONS In a large plastic container with a lid, combine the brandy, bourbon, halfandhalf, milk and vanilla. Mix well. Sweeten the cream mixture to taste with the simple syrup. Cover and freeze until slightly frozen. To serve, slush the mixture using a fork and spoon into glasses; garnish with nutmeg. Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP. , all rights reserved. For More Ways To Kick It Up A Notch Subscribe Here: Stay Connected With Emeril On: Instagram: Facebook: Amazon: