Mattie’s 1965 Milk Punch Recipe
Yields enough to serve 4 to 6 people
Recipe Courtesy of: Mattie’s/bread & Butter PR
Located on the historic Green Pastures estate in Austin, Mattie’s is well-known for its famous holiday brunches, starring the 1965 Milk Punch. Originally opened by Henry and Martha “Mattie” Miner Faulk where they lived in the home, they passed the restaurant on to their daughter, Mary Faulk Koock, who opened it in Green Pastures in 1946. In 2015, Austin developer Greg Porter and his partner, Jeff Trigger, developed the project with an extensive thirteen-month restoration. The property was restored to its original elegance.
The recipe for this decadent eggnog alternative can be found in Koock’s book The Texas Cookbook, as well.
“The classic recipe from 1965 called for quality booze and true vanilla ice cream, but unfortunately, over the years the booze got cheaper and cheaper (T.W. Samuels, anyone?) and the ice cream less and less resembled the ice cream of the past. Mattie’s Beverage Director Jason Stevens has resurrected the 1965 recipe again by making the milk punch with beautiful, high quality booze, sweet cream made from rich, fresh milk, bourbon vanilla bean, cocoa nib, and natural sugars – it’s finished off with fragrant, fresh-grated nutmeg.” – Jason Stevens, Director of Bars and Beverage, La Corsha Hospitality Group.
Now you can enjoy this delicious, iconic holiday cocktail at your own holiday brunches this year!
- 4 ounces Buffalo Trace Bourbon
- 3 ounces Pierre Ferrand 1840 Cognac
- 1.5 ounces Appleton Reserve Jamaican Rum
- 16 ounces half & half
- 8 ounces whole milk
- 2.5 ounces grade A or B maple syrup
- 2 ounces Tempus Fugit crème de cacao
- 1 ounce quality vanilla paste
- Combine all ingredients and stir vigorously to make sure the vanilla is fully dispersed in the mix.
- Serve very cold. Dispense 1965 Milk Punch into small, chilled cups and then grate fresh nutmeg over each serving.