Milk Punch

Ponche au Lait

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Glassful of Good, Rich Milk
  • A Tablespoonful of Sugar
  • A Tablespoonful of Brandy, or Whisky
  • A Small Quantity of Crushed Ice


Dissolve the whisky or brandy and sugar together, mix well, and pour over the Milk. Add a small quantity of crushed ice and serve.