re: Brandy Milk Punch or Bourbon Milk Punch?

I've never been so surprised to like something as milk punch.

The classic ratio is:

4 parts milk
2 parts dark spirit
1 part syrup

If you sip slowly, consider cream rather than milk, to combat the melting of ice cubes. Or make cubes of frozen milk. (Milk punch gulpers/chuggers, such as myself, need not fret over this detail.)

I prefer bourbon, but good brandy or even dark rum also excel.

I am partial to maple syrup for sweetening this drink, especially with bourbon.

And unless the nutmeg can be grated extra-fine, I generally prefer to avoid that grit.