…Mmmm, this on a bowl of Cheerios. Whatta way to start the day! ;o) I’m kidding, I’m kidding, seriously… :o)
…Thank you for the recipe! My Mom used to make a bourbon slush at Christmas that was spectacular. I will try this and I will check out that Bourbon you mentioned as well…
…Blessings to you and to those in Japan – our thoughts & prayers are with you…
Well said, Tim. It’s made the last two days seem so surreal. I love the idea of freezing this for a few hours. I’m going to try that with the next punch I make, because I bet it would be fantastic with any kind of boozy drink.
Loved what you said about Ruth Reichl’s tweets – I’d noticed that myself. I’ve never had milk punch, but your photos have me craving a glass right now.
Laura, nothing to be scared of, really! You’ll love this.
Kimberley, yes to freezing other punches. I even do it with juice sometime, this weekend we had slushy grapefruit juice.
I can’t stop watching the CNN coverage of this travesty, and instead of becoming immune, I’m more horrified with every new piece of footage. Our thoughts and prayers are with those suffering in Japan and around the world.
And, as thankful as I am for being safe and secure, I am also thankful for your milk punch. :o)
I think a lot of us who write about food are in the same spot-do we keep tweeting/writing recipes about food we eat or is that completely selfish knowing what is going on right now? I think you handled it in the correct way. I think Ruth Reichl’s tweets are doing them the wrong way—but I stopped following her long ago due to her obliviousness to the rest of the world.
Thanks for saying what we’re all thinking, and keep up the good (and heartfelt) work.
Every day, I seem to find myself stopping every few hours and think about Japan for a few minutes. I do believe this milk punch will be a good distraction this evening.
i like the way you make the milk liqueur, you can make a milk punch in a similar manner, up the citrus, and the strong liquor, should curdle and you can have a transparent punch after a few days.
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Michelle says:
March 14th, 2011 at 9:41 am
Comfort by the milky glass.
aaron says:
March 14th, 2011 at 9:47 am
Hey, You guys might be interested in this simple way to help the recovery efforts in japan: http://mashable.com/2011/03/12/hello-bar-japan/
Amelia from Z Tasty Life says:
March 14th, 2011 at 11:21 am
very “warming” (the punch, and the words). Doing what we do with an extra awareness and appreciation is a great way to thank life.
tj says:
March 14th, 2011 at 11:24 am
…Mmmm, this on a bowl of Cheerios. Whatta way to start the day! ;o) I’m kidding, I’m kidding, seriously… :o)
…Thank you for the recipe! My Mom used to make a bourbon slush at Christmas that was spectacular. I will try this and I will check out that Bourbon you mentioned as well…
…Blessings to you and to those in Japan – our thoughts & prayers are with you…
linda says:
March 14th, 2011 at 11:41 am
your eloquent words truly resound with this very sensitive posting on the tragic japan events.
you are a very remarkable person…thank you tim.
Kimberley says:
March 14th, 2011 at 12:36 pm
Well said, Tim. It’s made the last two days seem so surreal. I love the idea of freezing this for a few hours. I’m going to try that with the next punch I make, because I bet it would be fantastic with any kind of boozy drink.
starrytear says:
March 14th, 2011 at 1:09 pm
very well said.
merry jennifer says:
March 14th, 2011 at 1:20 pm
Loved what you said about Ruth Reichl’s tweets – I’d noticed that myself. I’ve never had milk punch, but your photos have me craving a glass right now.
stefani says:
March 14th, 2011 at 1:50 pm
Exactly what Linda said and (awkwardly) I am looking forward to trying milk punch.
Laura @ Sprint 2 the Table says:
March 14th, 2011 at 3:24 pm
I’m a little scared of milk + booze, but this looks so pretty I may have to try it. Maybe I’ll make it an Irish!
Tim says:
March 14th, 2011 at 3:35 pm
Laura, nothing to be scared of, really! You’ll love this.
Kimberley, yes to freezing other punches. I even do it with juice sometime, this weekend we had slushy grapefruit juice.
amelia says:
March 14th, 2011 at 3:43 pm
uhm, that Eagle Rare Single Barrel is like the Kim Zmeskal of whiskey bourbons!! thanks for making me LOL this afternoon!
Diana @ a girl, a dog and an oven says:
March 14th, 2011 at 7:22 pm
I can’t stop watching the CNN coverage of this travesty, and instead of becoming immune, I’m more horrified with every new piece of footage. Our thoughts and prayers are with those suffering in Japan and around the world.
And, as thankful as I am for being safe and secure, I am also thankful for your milk punch. :o)
kari (tanglewood baked goods) says:
March 14th, 2011 at 7:50 pm
I have been waiting for a nice spring afternoon to make this! (Or a late, boozy morning.) Thanks for reporting back!
Katherine says:
March 14th, 2011 at 8:08 pm
I think a lot of us who write about food are in the same spot-do we keep tweeting/writing recipes about food we eat or is that completely selfish knowing what is going on right now? I think you handled it in the correct way. I think Ruth Reichl’s tweets are doing them the wrong way—but I stopped following her long ago due to her obliviousness to the rest of the world.
Thanks for saying what we’re all thinking, and keep up the good (and heartfelt) work.
louella sims says:
March 15th, 2011 at 10:44 am
I like your unique tribute to Japanese earthquake victims. By the way, I love those glass mugs! Pray tell where I can procure some for meself.
Lisa (dinner party) says:
March 15th, 2011 at 12:24 pm
Well said, Tim. (And I can’t wait to try that punch.)
Sprinzette says:
March 15th, 2011 at 5:38 pm
A really lovely post – and another delicious-looking recipe. Your blog is always a pleasure to read.
Molly says:
March 16th, 2011 at 8:08 am
Every day, I seem to find myself stopping every few hours and think about Japan for a few minutes. I do believe this milk punch will be a good distraction this evening.
EffingDelicious says:
March 16th, 2011 at 9:27 am
Very very well said. And that punch looks amazing.
Brandon says:
March 16th, 2011 at 2:27 pm
I made this Milk Punch at a recent Mardi Gras party. So, so delicious. Like egg nog, but much lighter.
Josh says:
March 17th, 2011 at 7:01 am
Go Kentucky! And Japan.
Ruairidh says:
July 14th, 2011 at 6:38 pm
i like the way you make the milk liqueur, you can make a milk punch in a similar manner, up the citrus, and the strong liquor, should curdle and you can have a transparent punch after a few days.