This Caribbean Milk Punch is a brunch specialty at Brennan’s, a restaurant in New Orleans. It’s pretty hard-hitting for a midday cocktail, but it is undeniably delicious!
Brennan’s uses Smith and Cross’ dark rum, which has a lovely funky character typical of Jamaican rums. You can use whatever dark rum you like – but it shouldn’t be too tame, lest it be subsumed by the rich creaminess of the heavy cream.
As in all milk punches, nutmeg isn’t a just a garnish – it’s a required ingredient that contributes a lot of flavor and dimension to the drink. Fresh-ground is best, but even the pre-ground stuff is better than nothing.
