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I first tried milk punch in New Orleans, where it’s a Sunday brunch staple and every bar and restaurant has its own version, often shaken or blended with ice. For a large group, try this tantalizing rendition, which is frozen to a pleasingly slushy consistency.

Welcome to Frozen Drinks Week on Food Republic. We’re excited to bring you a bunch of stories that will make surviving the summer heat a little more — spirited. Along with contributing to Food Republic, Kara Newman is the spirits editor of Wine Enthusiast and authority in the shaking and stirring of drinks game. She is the author of the incredibly useful Cocktails for a Crowd, a book that explains the art of “cocktail batching” among other things. We asked her for her favorite frozen drink and she sent us a New Orleans classic.  

I first tried milk punch in New Orleans, where it’s a Sunday brunch staple and every bar and restaurant has its own version, often shaken or blended with ice. For a large group, try this tantalizing rendition, which is frozen to a pleasingly slushy consistency. Although it takes at least three hours to freeze, it can be left in the freezer up to a day. Plus, this method doesn’t contain added ice, so there’s no additional water to dilute the drink.

Note that this punch should be served in chilled cocktail glasses or wine goblets, so plan ahead and put them in the freezer for at least 30 minutes before serving.

Reprinted with permission from Cocktails For A Crowd