Emeril's Frozen Milk Punch
- 1 1/4 cups brandy
- 1 1/4 cups bourbon
- 1 1/4 cups dark rum
- 3 quarts half-and-half
- 4 tablespoons pure Mexican vanilla
- 3/4 to 1 cup simple syrup, (equal parts sugar and water, simmered until sugar dissolves and cooled)
- Freshly grated nutmeg
In a plastic gallon container, with a lid, combine the brandy, bourbon, rum, half-and-half, and vanilla. Mix well. Sweeten the cream mixture to taste with the simple syrup. Cover and freeze until slightly frozen. To serve, using an ice pick, slush the mixture. Spoon into balloon wine glasses and garnish with nutmeg.
Recipe adapted from Louisiana Real and Rustic Cookbook, by Emeril Lagasse, with Marcelle Bienvenu, published by William Morrow, 1996.