Gingerbread Brandy Milk Punch (vegan)

Name: Gingerbread Brandy Milk Punch (vegan)
Prep time: 5 min
Cook time: 10 min
Total time: 1 h 15 min
Ingredients: 4 cups Silk Vanilla Almond Milk; 2- inch (and 1-inch diameter) piece Ginger Root, thinly sliced; 3 3- inch Cinnamon Sticks; 3/4 teaspoon Allspice Berries; 3/4 teaspoon Whole Cloves; 1/2 teaspoon Nutmeg ((freshly grated if possible, otherwise ground)); 6 ounces Brandy; 2 ounces Coffee Liqueur ((homemade or purchased))

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boulderlocavore.com

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Prep Time: 5 minutes

Cook Time: 10 minutes

Total: 75 minutes

Servings: 4

Cost: $7.94 /serving

Author : Toni Dash

brandy milk punch gingerbread milk punch

Ingredients

Remove All · Remove Spices · Remove Staples

4 cups Silk Vanilla Almond Milk2- inch (and 1-inch diameter) piece Ginger Root, thinly sliced3 3- inch Cinnamon Sticks3/4 teaspoon Allspice Berries3/4 teaspoon Whole Cloves1/2 teaspoon Nutmeg ((freshly grated if possible, otherwise ground))6 ounces Brandy2 ounces Coffee Liqueur ((homemade or purchased))

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Instructions

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Step 1

Combine the almond milk, ginger, cinnamon sticks, allspice, cloves and nutmeg in a small saucepan. Bring just to a boil and turn off heat. Allow to infuse until the mixture has totally cooled. Note: for even stronger flavor it can be transferred to the refrigerator to infuse for a few hours. Strain before using.

Step 2

To make the Gingerbread Brandy Milk Punch: In a cocktail shaker or quart size Mason jar combine 8 ounces of the gingerbread milk, 1 ½ ounces brandy, ½ ounce coffee liqueur with a cup of ice. Shake vigorously and strain into am old fashioned glass filled with ice. Grate nutmeg on top and garnish with a cinnamon stick if desired.