Brandy Milk Punch
- 1 1/2 cups 2-percent milk
- 1/2 cup skim milk
- 12 ounces bourbon
- 2 egg whites*
- 1/2 cup sugar
- 1/2 cup cold water or ice
- 1 tablespoon vanilla extract
- Ground nutmeg, as needed
Combine the milk, bourbon, egg whites, sugar, water and vanilla in a shaker and shake vigorously. Serve in a rocks glass and sprinkle with nutmeg, to taste.
Ochsner Criteria Slimmed Down Original Recipe
Calories: Less than 800 241 calories 306 calories
Total Fat: Less than 20 1.3 gm fat 9.5 gm fat
Saturated Fat: Less than 8 gm .9 gm 5.9 gm
Cholesterol: Less than 150 mg 5.3 mg 36 mg
Sodium: Less than 1000mg 61 mg 48 mg
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.
Recipe courtesy of Chef Tory McPhail, Commander's Palace, New Orleans, LA