Here is a cocktail that is perfect for your upcoming Diwali celebration. I based it on the Gujarati Diwali sweet, Doodh Pak. It’s made with milk, saffron, cardamom simple syrup, and whiskey. This drink is a “milk punch,” which is a type of drink that has its roots in India.
Milk punches originate in India, but this one is in the “New Orleans” style. Authentic Indian milk punches would be run through a fine sieve or cheesecloth, which removes the spices and also clears the white proteins from the milk, giving a mostly clear type of drink.
Since I wanted this drink to be reminiscent of Doodh Pak or Kheer, I wanted to keep the milky look intact.
Serve this Doodh Pak inspired milk punch at your next Indian celebration.
- For a sweeter drink, add more cardamom syrup. You can also make it creamier by adding more cream.
- Toppings / Garnish are optional
- Use half-and-half instead of milk and cream since half and half is essentially 1 part cream to 3 parts milk
- Swap out milk for evaporated milk to get more of a doodh pak feel
- If you are making this for a party, you can make a large batch in the fridge ahead of time without ice. Make sure to whip with a blender before serving to get the creamy mouthfeel.
Indian Whiskey Milk Punch
- 1 ½ oz whiskey
- 3 oz whole milk
- Pinch of saffron
- ¾ oz cardamom simple syrup
- Pinch of grated nutmeg
- 3 pistachios shaved
- 8 charoli
- Bloom the saffron on 1 ice cube
- Fill a shaker with ice. Add milk, cream, whiskey, cardamom simple syrup and saffron.
- Pour into coupe glass.
- Garnish with grated nutmeg and nuts.