Enjoy this Spiced Hot Milk Brandy, popular throughout New Orleans, traditionally sipped after a rich meal … and again in the morning alongside breakfast.
I don’t go crazy during the holiday season like I used to. I remember the times I hosted holiday events and when the party was over I looked around the room and wondered how I managed to miss all the fun.
How did I manage to be stress free during the holidays? I quit trying to be perfect. I am much more organized and learned to delegate as well.
Okay, I might stress out a little right before the guests arrive, but I have learned to streamline holiday planning and become a minimalist as well. Because sometimes less is more.
This Brandy Milk Punch can be kept in a slow cooker to keep warm and your guests can help themselves to a nice warm cocktail to keep their insides nice a toasty. Just set a few bowls out with some star anise, cinnamon sticks and whole nutmeg with a small grater. They will be all set up to add the additional spices if they choose to do so.
- 4 ounces milk
- 2 ounces brandy
- 1 star anise
- ¼ teaspoon vanilla extract
- ¼ teaspoon fresh grated nutmeg
- ⅛ teaspoon ground cinnamon
- In a small pot, on medium low heat, add all the ingredients and heat up until warm.
- Serve
- Top with extra grated nutmeg
Today the Sunday Supper tastemakers are going to share stress-free holiday recipes with all of you. Drinks, appetizers and desserts that can be made in advance or set up buffet style even before all the guests arrive.
Beverages
- Caramel Coffee by Party Food & Entertaining
- Christmas Cranberry Mojitos by Our Good Life
- European-Style Hot Chocolate by Cosmopolitan Cornbread
- Peppermint Hot Chocolate by My San Francisco Kitchen
- Pomegranate Sangria by The Redhead Baker
- Spiced Hot Milk Brandy by Nosh My Way
Appetizers
- Apple Cranberry Brie en Croute by The Crumby Cupcake
- Beet Hummus by Soni’s Food
- Christmas Cranberry Dip by Fantastical Sharing of Recipes
- Festive Shrimp Bites by The Freshman Cook
- Gluten Free Spinach Cheese Fondue by Fearless Dining
- Hot Crab Dip by Serena Bakes Simply From Scratch
- Krayl’s Easy Holiday Cheese Board by An Appealing Plan
- Mini Cheese Balls by Books n’ Cooks
- Pear Proscuitto Arugula and Cheese Rounds by Food Done Light
- Pull-apart Beer Bread with Mediterranean Vegetables by Jane’s Adventures in Dinner
- Ranch Buffalo Chicken Dip by Table for Seven
- Shrimp Puffs by Cindy’s Recipes and Writings
- Smoked Salmon Dip by Palatable Pastime
- Smoked Salmon Shooters by Amee’s Savory Dish
- Spiced Nuts by Confessions of a Cooking Diva
- Tuscan White Bean and Sausage Dip by The Complete Savorist
- Ultimate Taco Dip by Momma’s Meals
Main and Side Dishes
- Fruited Wild Rice by Magnolia Days
- Harvest Roast Chicken with Grapes, Olives, and Potatoes by Hezzi-D’s Books and Cooks
- La Grande Zuppa del Costiera Amalfitana (The Grand Soup of the Amalfi Coast) by Monica’s Table
- Make ahead Parmesan Mashed Potatoes by A Day in the Life on the Farm
- Pasta With Duck Sugo by The Food Hunter’s Guide to Cuisine
Desserts and Baked Goods
- Apple Brown Betty by Curious Cuisiniere
- Apple Panna Cotta by Caroline’s Cooking
- Banana Coconut Lime Bundt Cake by Desserts Required
- Chocolate Sheet Cake by That Skinny Chick Can Bake
- Cinnamon Raisin Peanut Butter Oatmeal Cookies by Take A Bite Out of Boca
- Easy Pumpkin Dip by Wholistic Woman
- Gluten Free Key Lime Tartlets by Gluten Free Crumbley
- Grown Up Peppermint Bark with Sambuca by Lifestyle Food Artistry
- Microwave Carob Fudge by Pies and Plots
- Orange and Dark Chocolate Chunk Scones by The Texan New Yorker
- Pumpkin Chocolate Chip Bread by Ruffles & Truffles
- Pumpkin Mousse Parfait by Brunch with Joy
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