Hot Milk Punch With Calvados

By • December 21, 2010 1 Comments

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Hot Milk Punch With Calvados

Author Notes: When I was in college, I sang in the Glee Club with a classic Southern Gentleman - he was unfailingly charming and chivalrous, and looked great in tails. He now lives in New Orleans, and posts recipes for classic cocktails on his Facebook Wall (old meets new). This is an adaptation of one of his fine recipes. It can also be made with rum. - SavourSavour

Food52 Review: Bourbon and apples taste so good together; bourbon with Calvados is even better. By using lightly sweetened milk as the base for this drink, Savour showcases that winning flavor combination with intelligent restraint. With its pleasant “nose,” thanks to the light sprinkling of mace, and the mellowing of the booze by the hot milk, one could argue that this falls squarely in the “comfort food” category. I tested it a second time using only one spoon of sugar, which made it plenty sweet for my taste. I highly recommend this luxurious but straightforward cold-weather delight. ;o) AntoniaJames


Serves 1

  • 8 ounces hot milk
  • 1 ounce bourbon or rye
  • 1 ounce calvados
  • 2 teaspoons white sugar
  • 1 pinch grated mace
  1. Combine all ingredients except mace in a pretty cup.
  2. Garnish with a sprinkle of mace. (Nutmeg may be used in a pinch).
  3. Sip, preferably in a smoking jacket and velvet slippers, in front of a roaring fire while gazing at a sparkling Christmas tree and/or the love of your life.

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