Mom’s Holiday Surprise at Mulberry Project

We love us a good ole mama’s boy and all things related to boozy milk punch. So this week we head to Mulberry Project to learn how to make Anthony Bohlinger’s Mom’s Holiday Surprise cocktail.

“I wanted to take a classic milk punch add a few minor modifications to the drink,” explains Bohlinger. “About four years ago, I discovered milk jam while reading a pastry book in Aspen, Colorado. I knew it would be a great component to a milk punch. It’s just a clean variation with hints of chocolate, vanilla, and caramel and a smooth bite from the whiskey. The Vietnamese cinnamon gives the cocktail lovely rich aromatics that standard cinnamon lacks.”

About the awww-worthy name. He adds, “I was writing this menu at my mother’s house during Christmas break. I told her I needed a name for a cocktail, she asked what was in it, I told her it didn’t matter. Hence, Mom’s Holiday Surprise. Momma, Love you.”

Mom’s Holiday Surprise Drink Recipe

Mom's Holiday Surprise at Mulberry Project

Mom’s Holiday Surprise Ingredients:

  • 2 dash mole bitters
  • 0.75 oz Milk Jam*
  • 1.5 oz Anise Infused Half & Half*
  • 1.5 oz Evan Williams Bourbon

Drink Preparation:

Add all ingredients in a tin. Fill with a short scoop of ice. Gently roll the cocktail back and forth for 6 turns. Strain into a chilled rocks glass. For extra fun, serve in a hollowed out coconut like they do at Mulberry Project.
Garnish with mint sprigs, grated dark chocolate, and grated Vietnamese Cinnamon. Also, feel free to go crazy and garnish with fresh berries as well for an extra surprise!

*Milk Jam Recipe

  • Yield @16oz
  • 8 cups Whole milk
  • 24 oz granulated sugar
  • 1 vanilla bean
  • 1 tsp baking soda
  • 1 tsp kosher salt

Milk Jam Prep:

To Make: Add all ingredients in a very large pot ( the walls need to be at least 18″ tall). Bring to a boil until total temp reaches 225 degrees F. Reduce to a simmer and stir constantly until mixture turns golden brown ( like a light caramel.) Skim and discard foam that forms on the surface as you stir. Let cool down to room temp. and add mixture to a blender. Add 2 ounces of water and blend on low for 30 seconds until you get a shnny consistency. Bottle and date, jam will hold for 1 month.

*Anise Infused Half & Half

Take 16oz whole milk and add 12 oz of heavy cream and 6 star anise pods. Remove pods after 1 day. Date and bottle.

Mulberry Project details

149 Mulberry Street,  646-448-4536,

Connect socially: @MulberryProject

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