Maggie from Eat Boutique loves that this milk punch is made without eggs. Caramel or butterscotch add a unique depth to a classic southern recipe.
- 1/3 cup whole milk
- 1/3 cup heavy cream
- 2 pinches cinnamon, plus more for garnish
- 1 heaping tablespoon of caramel sauce
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla
- 1.5 ounces brandy
In a small saucepan over a medium flame, heat milk, heavy cream, cinnamon, caramel sauce, maple syrup and vanilla. Stir on and off to help dissolve the caramel. Keep on the heat for just a few minutes so you don’t scald the milk. Once the caramel is dissolved, remove the pan from the heat and let cool a few minutes.
In a cocktail shaker filled with ice, add the brandy and pour over the slightly cooled milk mixture. Cover and shake, shake, shake until a bit frothy. Pour into small glasses (about 4 ounces) and add an extra pinch of cinnamon to each for garnish.