Vegan Bourbon Milk Punch is a sweet, boozy cocktail that pairs perfectly with brunch or just about any other time of day! A dairy-free take on the classic bourbon milk punch cocktail.
I first discovered the wonderful ritual that is brunch during my college years in New Orleans. Leisurely late morning meals (early afternoon, if we're being honest) with friends.
Brunches served with the best sweet and savory dishes that always made you think, "Why do they only have this on their brunch menu?!" When it comes to food, New Orleans will never let you down. And it sure won't disappoint when it comes to having a cocktail.
Enter: cocktails at brunch. More specifically, New Orleans milk punch. I am a Bloody Mary lover through and through, but I was quickly sold on this milky sweet concoction. Traditionally, milk punch is made with either brandy or bourbon, milk or cream, simple syrup, vanilla extract, and a dusting of nutmeg.
Since having left New Orleans, it is rare that I see milk punch on a cocktail menu. And while New Orleans is currently in the midst of Carnival season, my heart, as it is every year at this time, is wishing it was taking part in the festivities.
Since I'm already checking the Times Picayune online for parade updates (despite being hundreds of miles away) and living vicariously through New Orleans' friends Facebook and Instagram photos of kingcakes and floats and Mardi Gras balls, I finally decided that at the very least I could make myself a milk punch, and a dairy-free, refined sugar-free one at that.
By swapping unsweetened almond milk for cream and making a simple syrup from sucanat, the outcome is just as satisfying as the original. The sucanat simple syrup adds a slight hint of molasses to the mix, giving the drink a darker hue than traditional milk punches.
So make some brunch, shake one up, and beware, these sweet little drinks pack quite the punch! Hope you all are having a lovely weekend! Laissez les bons temps rouler!
📖 Recipe
Vegan Bourbon Milk Punch
Ingredients
Vegan Bourbon Milk Punch
- 2 ounces bourbon
- 2 ounces unsweetened almond milk
- ½ teaspoon pure vanilla extract
- ½ ounce simple syrup
- ground nutmeg for sprinkling
Simple Syrup
- 1 cup sucanat or organic cane sugar
- 1 cup water
Instructions
- To make unrefined simple syrup, place 1 cup water and 1 cup sucanat in a small saucepan over low heat, stirring occasionally until all sucanat is dissolved. Remove from heat and cool to room temperature.
- In a cocktail shaker filled halfway with ice, add bourbon, almond milk, vanilla extract, and simple syrup. Shake for 20 to 30 second. Strain over a glass filled with ice. Sprinkle with nutmeg.
Notes
Nutrition
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Mickie
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Clark Smithwick
This is not really a milk punch, more of a cocktail
Alanna
I love everything about this! <3
Tessa
Aw, thank you, Alanna!! xo.
Kathryn
I went to New Orleans years ago (before I was able to legally drink!) + I can't help feeling that I missed out on so much good eating and drinking. I can't wait to recreate a little bit of that mardi gras magic in my kitchen : )
Tessa
Ooh yes, Mardi Gras magic! You'll have to go back sometime - every time we go back for a visit I have to make a list of all the food/drink places I want to hit. So good!
Christina @ Bake with Christina
What a yummy looking drink, so refreshing and flavorful!! Pinned :)
Tessa
Thanks, Christina!! It is real easy to drink. ;)
Liz @ Floating Kitchen
Your photos are stunning! I've never had milk punch before, but sounds like something I would definitely like! Looking forward to trying this out.
Tessa
Thanks so much, Liz! It is pretty tasty - I hope you like it! :)
Steph
What a wonderful drink. Could you add some cinnamon as well? Would that fit?
http://globalspicedblog.tumblr.com
Tessa
I think a bit of cinnamon would work here as well - you'll have to let me know if you try it! Thanks, Steph!