New Orleans Style Rum Milk Punch Cocktails | Bodega Bar

From New Orleans with love comes the milk punch, eggnog’s slightly less popular cousin. Traditionally made with brandy, my version was adapted from the recipe of legendary NOLA restaurant Commander’s Palace (which lays claim to notable culinary figures like Paul Prudhomme and Emeril Bagasse), only using rum instead. Our bodega variations also include one with dulce de leche and another with Cuban coffee, because I simply couldn’t help myself. Deploy with caution, as this last version has enough caffeine and alcohol to make Four Loko jealous. RECIPES: CLASSIC MILK PUNCH 2 oz aged rum 3/4 oz 2:1 Demerara or cane sugar syrup 1 oz milk 1/2 oz heavy cream 1 tsp vanilla extract Cinnamon, for garnish Nutmeg, for garnish 1. Combine in a cocktail shaker with plenty of ice. Shake well. 2. Strain into an old fashioned glass over ice. Garnish with cinnamon and nutmeg. DULCE DE LECHE MILK PUNCH 2 oz aged rum 1 oz milk 3/4 oz dulce de leche 1 tsp vanilla extract Cinnamon, for garnish Nutmeg, for garnish 1. Combine milk and dulce de leche in a saucepan. Heat gently, stirring often until dissolved. 2. Add infused milk to a cocktail shaker filled with ice, along with rum and vanilla extract. Shake well. 3. Strain into an old fashioned glass over ice. Garnish with cinnamon and nutmeg. CAFECITO MILK PUNCH 2 oz aged rum 1 1/2 oz unsweetened Cuban coffee or espresso 3/4 oz condensed milk 1/2 oz heavy cream 1 tsp vanilla extract Coffee beans, for garnish 1. Prepare espresso according to method of choice. Add to a small saucepan, along with condensed milk. Heat gently, stirring often until dissolved. 2. Add sweetened coffee to a cocktail shaker filled with ice, along with rum, heavy cream, and vanilla extract. Shake well. 3. Strain into an old fashioned glass over ice. Garnish with coffee beans.