Gabrielle Hamilton shares one of her favorite holiday combos.
I was not born with a sweet tooth, much less a taste for the "sinful" or gooey. The last three sips of wine from dinner are perfect for me, since the ideal dessert, in my mind, is a nightcap.
So this slushy, boozy milk punch is right up my alley: it's creamy, bracing, digestive, and a great finish to a large meal, especially during the holidays. Made with just good whole milk, black rum, and brandy, it's particularly good at this time of year as an alternative to overly rich eggnog. It is easily prepared and sits very well for weeks in your freezer - convenient to have if you find yourself with unexpected guests, or needing to bring a little something when calling on friends.
When there are so few ingredients in a recipe, they all matter. For the punch, use the best quality milk you can get. I love Gosling's black rum and Christian Brothers brandy. If you have a chance to taste vanillas from different origins, you'll see that they vary widely - some taste like horse saddle, some taste like spent coffee grounds - and I really have come to prefer the Tahitian vanilla.
The sesame-coated cookies that I serve with it come from the Greeks - who eat sweets more frequently in the late afternoon than at the end of dinner, and often with wine, or a nip of brandy. These addictive little devils have a shortbread-like quality - crunchy, then melting on the tongue - but are made with olive oil, not butter, and the intriguing addition of red wine. They have an evanescent, delayed flavor that creeps up on you, and even I, with no passion for sweets, find them irresistible.
But be careful, people - there's punch in this punch!
Related: Sandra Lee's Mini Chicken Potpies
For the Milk Punch
Serves 12
2 quarts whole milk
2 cups Gosling's black rum
1 cup Christian Brothers brandy
2 cups sugar
4 tablespoons pure Tahitian vanilla extract
Directions
1. In a large stainless or glass bowl, whisk together all the ingredients. Make sure the sugar has completely dissolved by running your finger across the bottom of the bowl and checking that there is no grit of sugar.
2. Divide among four heavy-duty quart containers, leaving room at the top for the mixture to expand when frozen. Cover with lids and freeze for at least 24 hours.
3. Remove one quart at a time, as needed, and - using a sturdy fork - chop up the mixture in its container until it becomes slushy.
4. Portion into attractive glasses and serve with a long-handled spoon for slurping or sipping - diner's choice.
More: The Best Cheeseburger Recipe
For the sesame cookies
Yields 78 cookies
Adapted from The Glorious Foods of Greece by Diane Kochilas
¾ cup olive oil
¾ cup sugar
1 tablespoon baking powder
½ teaspoon baking soda
1 tablespoon powdered cinnamon
Pinch of salt
½ cup dry red wine
3 cups flour
1 cup sesame seeds, toasted
Plastic mister bottle filled with clean, cool water
Plus: Pasta Kerchief with Poached Egg, French Ham, and Brown Butter
Directions
1. Preheat oven to 350 degrees.
2. In a large stainless bowl, whisk together the olive oil and sugar until dissolved and creamy.
3. Add the baking powder, baking soda, cinnamon, pinch of salt, and red wine and whisk until thoroughly combined.
4. With a sturdy spoon, stir in the flour and beat vigorously until the dough comes together, then knead by hand a moment to a smooth consistency.
5. Scoop one-inch balls of the dough and roll into perfect spheres between the palms of your hands, then press each cookie between thumb and forefinger to make a thick button or puck shape.
6. Dip in toasted sesame seeds and place on a sheet pan lined with baking parchment. (You do not need to leave much space between them, as they do not flatten during baking.) If you have difficulty getting the sesame seeds to stick, mist the dough super-gently on the finest setting with the water.
6. Bake for 20 minutes. Remove and cool.
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