This little drink was inspired by Colleen Jeffers over on instagram. Her drink the Maple Milk Punch was the perfect antidote to my fear of Egg Nog and so the Christmas Milk Punch was created. The mince pie syrup, I had already made and kept in the fridge, had found it’s calling 😄
When I saw Colleen’s recipe it was as if the snow angels had my back. Could we ask them for a white Christmas while we’re at it, please ❄️ ❄️ ❄️
For now we’ll settle for my little riff…
~ Christmas Milk Punch ~
1 part Brandy
1 part Bourbon
2 parts Fresh Cream
1/2 Mince Pie Syrup *
1/2 Maple Syrup
1 dash of Angostura Orange Bitters
1 dash of Angostura Aromatic Bitters
Pinch of nutmeg
Add all of the ingredients, Brandy, Bourbon, Cream, Mince Pie Syrup, Maple Syrup, Bitters into a shaker with ice.
Strain into a glass filled with ice. Sprinkle a pinch of nutmeg on top and serve with a Bourbon cookie.
Mince Pie Syrup *
A mince pie is a sweet shortcrust pastry pie of British origin, filled with a mixture of dried fruits and spices that is traditionally served during Christmas. I’m not sure that I’ve never experienced a year, where these little pastries have not been in abundance in every household, party, office. Christmas is not the same without them, since living in England. And now it’s an essential ingredient to the Christmas Milk Punch 😊
I used 2 tbl spoons of minced meat and simmered with half a cup of water. You could sweeten it to your liking but the raisins and citrus have more than enough flavour.
Then strain it into a jar and keep it in the fridge. Perfect for any Christmas drinks. I do strain it each time I use it. This ensures no greasiness transfers to the drink, leaving a fatty residue. It should keep for up to two weeks, so good to have some ready to go. Use it in Prosecco or Coffee or an Old Fashioned Cocktail.
What is your favourite Christmas dessert drink?
If you try it as always, tag me in @forcocktailsake on social media and I can say “Cheers!”