Alton Brown
Region: US
Saturday 29 November 2025 15:46:27 GMT
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kaitlyn | fillyourtable :
GUYS I JUST FINISHED MAKING IT AND ITS GREAT (i am not a big fan of super boozy cocktails - which this smelled like it would be - but it is sooo well balanced and smooth)
2025-11-30 01:27:32
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TAHK0 :
dang this guy is good he should be on tv
2025-11-29 15:59:20
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NastyHobbit87 :
Me: what the fuck is allspice dram? You: **explains allspice dram**
2025-11-29 21:42:38
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Katie crafting chaotically :
as much as I admire Franklin and Dickens, they never even experienced the flavor blasted sensations of a cooler ranch dorito so how can I even believe they know what a good flavor tastes like
2025-11-29 22:00:37
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megs_in_canada🇨🇦 :
I will never, ever make this. But I will also never, ever skip an Alton video.
2025-11-29 17:58:08
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Jacob :
I feel like Alton Brown is Brennan Lee Mulligan but instead of Dungeons and Dragons it’s Recipes and Relaxations
2025-12-01 06:15:38
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smiff :
I recommend pairing your milk punch with milk steak boiled over hard, hold the jelly beans.
2025-11-29 21:31:11
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mixolosopher :
“One of sour, two of sweet, three of strong and four of weak. A dash of bitters, a sprinkle of spice. Serve well-chilled with plenty of ice.”
2025-11-29 20:48:14
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antifreq :
I know the curdling makes it effectively lactose free but if I just use lactose free milk will it explode
2025-11-30 07:27:48
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Michael Thompson :
I made this and it is fucking amazing… but there must be something better to call it than milk punch? Like “hey friends, I brought to the party some… milk punch.” There must be a more appetizing thing to call it
2025-12-08 00:36:24
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Ed Macke 🆘🇺🇲 🏳️⚧️ 💙 :
I've made this every year since I saw it on Good Eats - it's delicious!
2025-11-29 15:57:13
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DARK KITCHEN :
It always feels so easy and energizing until that one (Dram) ingredient when it’s like aaah fudge it.
2025-12-01 12:12:10
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Steve :
I just don't want to get the pear of anguish.
2025-11-29 16:10:24
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heidi_towne :
“The crushed velvet dinner jacket of holiday tipples”
2025-11-29 19:02:32
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Dan Braker98 :
does the curdling take out the part that makes me need lactaid?
2025-11-29 17:00:13
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subaquatique :
You had me at tea, almost lost me at milk, but I trust you... and I might try this!
2025-11-30 03:17:43
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Spud Hashbrownsky :
Me taking mental notes, knowing fully well that any beverage instruction beyond "pour wine in glass" is simply not happening 😭🍷
2025-12-07 14:27:59
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kaitlyn | fillyourtable :
PSA if you’re going to make this, take his advice on the whole “commercial size” coffee filter
2025-11-29 23:15:49
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Denise Arneson :
If I am not a big fan of Earl Grey because I don’t like bergamot, well any high-quality English breakfast tea do?
2025-11-29 17:57:45
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kaitlyn | fillyourtable :
Well, Professor Brown, you are officially an influencer, as I am currently waiting for mine to reach the “positively revolting” stage. Clarification Question: Is this to be served neat? Any other ways to serve?
2025-11-29 20:58:33
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mikeaudo :
Not trying to bean soup here, but the 208° and 3min seemed very specific. I live at 6,000ft, water boils at like 201°. Am I steeping longer? (ps I know it probably doesn't make a huge difference, mostly I'm just curious)
2025-11-29 21:21:36
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GraciousBassist :
this sounds amazing! a question though as myself and many people I cook for are lactose intolerant, is there a non-dairy milk that might work for this?
2025-11-29 19:12:05
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Doctor T :
The only thing I'd add to this recipe is the pre filtering part where you add the milk (which should be heated- not boiled or even simmered) but adding it to the cold (not cooled) mix into a deep cookie sheet, not a jar then chill. Key here is surface area. Warm milk molecules are big and hug that acid. Cooling it tightens that hug and the post- filtering turns it into velvet. I won the Nolet Spirits Master of Punches 2019 with that method.
2025-12-15 10:36:36
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tazekielrage :
so glad I'm here for Alton's resurgence!
2025-11-29 16:04:11
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userwilannecreation💙 :
We made it last night. Oh my word. It’s amazing! Followed Alton’s recipe to the letter. We are now going to make more and give it as gifts in smaller decorative bottles.
2025-12-02 12:37:59
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