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Home > Restaurants > Recipes > Gingersnap Milk Punch

Gingersnap Milk Punch

Provided by: Mixologist Jerri Banks
Served at: Fressen

Photo by Mary Ellen Bartley
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1 cup sugar
1/4 cup of grated fresh ginger
2 cinnamon sticks, broken up
3 to 4 whole cloves
1 gallon milk

Candied-Ginger Vodka
1 pound candied ginger
1 liter vodka


Combine the sugar with 1 cup water in a small saucepan, and heat until sugar has dissolved. Add the grated ginger, cinnamon sticks, and cloves and remove from heat. Set aside to steep for 4 hours at room temperature.

Add the syrup and the spices to the milk, and refrigerate for 2 to 6 hours to develop flavors. Strain, and serve cold or very gently warmed. (Do not allow the milk to get near a boil.) Serve in a wide-mouth cookie jar or punch bowl surrounded by gingersnaps.

For an adult version, add candied-ginger vodka (recipe below) or rum.

Candied-Ginger Vodka
1 week to 2 weeks ahead: Steep the candied ginger in the vodka in a large covered container. Day of the party: Pour the vodka through a fine strainer and discard the candied ginger. Return the vodka to a bottle and refrigerate. (May also be served over ice cream.)

(Published 2001)

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