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| Fort Defiance Bourbon Milk Punch...where I cut my milk punch teeth. |
Milk punch is a New Orleans Brunch staple..it 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:
Ingredients:
1 cup granulated sugar
½ cup heavy cream
4 tablespoons unsalted butter
¾ - 1 teaspoon kosher salt to taste
Directions:
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.
