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.
Servings 4 cocktails
- 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)
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.
Calories: 192kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 328mg | Potassium: 24mg | Fiber: 1g | Sugar: 7g | Vitamin C: 0.3mg | Calcium: 321mg | Iron: 0.2mg