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Milk Punch
Tips: Milk punch is an old Southern custom;
recipes for this potent drink range from the simple to the rather
elaborate. This is on the easier side of the spectrum, but it is
decidedly untraditional in the use of chocolate. I think you can
use any good-quality chocolate syrup (if you don't make your own),
but my favorite is Hershey's Special Dark, which helps to give a
nice chocolatey color and, I think, tastes better. The 1:1 ratio
of milk and heavy cream gives a richness and thickness I like, but
you can use 3 cups of whole milk to 1 cup of heavy cream if you
prefer.
You can also play with the type of alcohol used here to some degree;
I'd think that coffee or orange liqueur could substitute for some
of the brandy (however, other flavors that go well with chocolate,
like black raspberry or peppermint, might be too strong in the amount
listed). This would be nice for company on New Year's Eve, though
servings should be small as it's quite rich. This is not one for
the kiddies, and please be responsible about consuming alcohol whenever
you do so!
Ingredients:
- 1/2 cup good-quality chocolate syrup
(preferably Hershey's Special Dark)
- 3/4 cup brown crème de cacao
- 1/4 cup brandy
- 2 cups whole milk
- 2 cups heavy cream
Optional:
For serving:
- Lightly sweetened real whipped cream (1 cup cream sweetened
with 2 Tbsp. confectioners' sugar should be more than enough)
- Grated chocolate
If you have a punch bowl of about 6 cup capacity, you can use it
here. Otherwise, any nice bowl of about that capacity should be
fine. You'll also need at least 10 to 12 smallish cups.
In a large nonaluminum bowl, combine the chocolate syrup, crème
de cacao, and brandy. Stir very thoroughly to dissolve the chocolate
syrup (this will take you at least a minute or two, and be aware
that the chocolate syrup likes to hide on the bottom of the bowl).
Cover tightly with plastic wrap and chill until cold. Uncover and
stir well to blend once more. Stir in the milk, then the cream;
if desired, add optional vanilla. Pour into punch or other serving
bowl..
Fill small cups about two-thirds of the way to the top, then place
a large spoonful of whipped cream and a few shavings of chocolate
on top. Serve immediately!
Yield: Generous 5 cups, 10 to 12 or more
servings
Note: If any punch is left over, refrigerate it promptly
or discard it. This can be held overnight in the refrigerator if
tightly covered—just make sure to stir it well before serving,
as the chocolate syrup will sink to the bottom.
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