Brandy Milk Punch.
1 oz ginger-infused simple syrup (see below)
2 oz brandy
2 oz milk
2 oz hazelnut milk
Dash pumpkin pie spice
To make the simple syrup, mix 1/2 cup water and 1 cup sugar in a small saucepan. Cut and peel a chunk of fresh ginger, and dice it into cubes about the size of your fingernail. Stir it into the sugar and water, and bring to a simmer until sugar dissolves completely. Set aside to cool, stirring every so often to steep the ginger in it until it reaches room temperature.
Pour the syrup, brandy, milk and hazelnut milk (or 4 oz of any milk, whether from nut or cow) into a cocktail mixer with ice and add the dash of pumpkin pie spice. Shake it up and strain it into a punch glass or tumbler. Sip slowly by the fire with a book, or enjoy in some other snuggly fall fashion. And watch out, it's stronger than you think it is.
I'm having mine right now to celebrate the first day of autumn, my favorite season.![]()


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