The Times Picayune Publishing Company

Milk Punch

Ponche au Lait

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Picayune's Creole Cook Book
The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Glassful of Good, Rich Milk
  • A Tablespoonful of Sugar
  • A T

Method

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