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Milk Punch, A Cocktail for Mardi Gras and More! (dairy-free, vegan)

March 2, 2014 By Johnna 4 Comments

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milk punch in johnna's kitchen

Mardi Gras requires a good cocktail.  For some, it’s a hurricane or other rum concoction.  For me, it’s Milk Punch.  While some make it with brandy or whiskey, I prefer mine with bourbon.  And hold the dairy, please.

My memory of dairy-full Milk Punch is that of a thick, creamy drink with a powerful bourbon kick.  I’ve re-created it without the dairy and it’s got the perfect texture, just the right amount of creaminess.

Oh, and I’ve also eliminated the traditional refined sugar.  Some even use powdered sugar to make Milk Punch.  I used coconut sugar, which pairs so very well with bourbon in just about any concoction.

Speaking of bourbon, I used Knob Creek’s Smoked Maple bourbon.  Oh my goodness, this stuff is good!  The maple flavor just adds depth to the coconut sugar and bourbon combination.  While I’m good with just about any bourbon (that’s not true, but my friends in Kentucky have taught me to speak only nice words about bourbon), this one is my current favorite.  It’s the perfect combination of flavors for winter.  Our Mardi Gras is going to be cold with snow on the ground, perfect for this Smoked Maple bourbon.  Enjoy!

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Milk Punch, A Cocktail for Mardi Gras and More! (dairy-free, vegan)

Author Johnna

Ingredients

  • 1 can coconut milk (12 oz.)
  • 1 cup bourbon
  • 1/2 cup coconut sugar
  • 1/4 cup non dairy milk
  • freshly grated nutmeg

Instructions

  1. Combine bourbon and coconut sugar in a small bowl. Stir to partially dissolve coconut sugar.
  2. Combine all ingredients in high speed blender. Blend on high until well combined.
  3. Pour into four glasses. Top with fresh grated nutmeg.
  4. Best served cold, you may add ice cubes made from frozen non-dairy milk or refrigerate the drink before serving. The drink will thicken considerably when refrigerated, making it even creamier.

 

Filed Under: In the Kitchen Tagged With: bourbon, cocktail, dairy-free, egg-free, milk punch, refined sugar-free, vegan

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Comments

  1. Kathleen says

    May 10, 2019 at 6:33 PM

    Oh my gosh, so thrilled to find this! Love Love Love my Bourbon Milk Punches from NOLA, but recently discovered I was lactose intolerant, and have been sosososo sad to think I would have to give them up or (Gack!) be stuck drinking them with almond or hemp milk. Yours is just delicious and captures the flavor of the original beautifully. Thank you for sharing! Yum! Laissez le Bon Temps roulez!

    Reply
    • Johnna says

      July 20, 2019 at 9:55 AM

      Yay! I’m so glad you are enjoying it.

      Reply

Trackbacks

  1. Bourbon Bacon Chocolate Chip Cookies - In Johnna's Kitchen says:
    March 6, 2014 at 10:50 AM

    […] of recipes on my site to use what’s left in the bottle after making these cookies, like Milk Punch, No-Bake Bourbon Ball Cheesecake, Bourbon Maple Bacon Jam and Bourbon Brownie […]

    Reply
  2. Étouffée with Tempeh Andouille Sausage (vegan, gluten-free, spicy!) - In Johnna's Kitchen says:
    November 17, 2018 at 4:35 PM

    […] last day of culinary and cocktail debauchery for those who observe Lent.  In our house, that means Milk Punch and Étouffée.  I’ve created a tempeh andouille sausage to go in my version, so you get two […]

    Reply

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sidebarWelcome! I'm Johnna and this is my kitchen... You'll find gluten-free food, fun and travel here, from original recipes to travel and dining recommendations along with tips on simply having fun. Pull up a chair, join me at my kitchen table! Read More

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