Gingerbread Brandy Milk Punch (vegan)

Home-infused vanilla almond milk creates a wonderfully spiced base for these Gingerbread Brandy Milk Punch cocktails. Along with brandy and coffee liqueur and you have something unique for entertaining which is also dairy-free and vegan. The bulk of the total recipe time represents the cooling/infusing time for the spiced milk.

Course Cocktail

Cuisine American

Prep Time 5

Cook Time 10

Total Time 1 15

Servings cocktails

Calories 192kcal

Author Toni Dash

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)

Instructions

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.
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.

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