Monday, November 21, 2016

Salted Caramel Milk Punch

Fort Defiance Bourbon Milk Punch...where I cut my milk punch teeth.

Milk punch is a New Orleans Brunch usually has brandy, bourbon or rum.  In this case we are using a homemade salted caramel sauce.

Salted Caramel Milk Punch

1 1/2 oz salted caramel sauce*
dash of vanilla
4-5 oz of whole milk or half and half.

Shake all ingredients and serve over ice in a rocks glass.  Garnish with fresh grated cinnamon and nutmeg and pinch of sea salt.

*Salted caramel sauce:

1 cup granulated sugar
½ cup heavy cream
4 tablespoons unsalted butter
¾  - 1 teaspoon kosher salt to taste
Stir together sugar and 1 tablespoon water in a small saucepan, place over medium-high heat, and bring to a boil. Let boil until amber in color, about 3 minutes.

Immediately add butter and stir to incorporate. Remove from heat, add cream, slowly, and salt, and mix well. Serve immediately or let cool to room temperature, cover, and refrigerate.

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