Combining brandy with dark rum gives this milk punch potency, complexity, and depth.

A whole milk base makes this a creamy punch without the labor and richness of eggnog.

Varying the whole milk amount from four to six ounces lets you adjust the balance between milk and spirits.

Think of it as an easy, no-egg eggnog. Or think of it as a classic Southern tipple, with an alluring blend of sweetness and richness, and a deep-flavored kick. However you approach the milk punch, just be sure to think of it sometime during the holiday season.

I had a great time sipping one of these on a July morning in New Orleans, but with its fullness of flavor, its silky texture and its nutmeg finish, the milk punch seems particularly well-suited to this time of year. Classically made with a combo of brandy and rum, the milk punch also works well with bourbon in the place of either or both.…