Brandy Alexanders

This is the party-size Brandy Alexander, scaled up from a single cocktail into a punch bowl that serves a crowd. A full gallon of vanilla ice cream melts into half-and-half, brandy, and creme de cacao for a thick, milkshake-like drink that goes down dangerously smooth.

The balance leans sweet and creamy, with the creme de cacao doing most of the flavor work. The chocolate liqueur and vanilla ice cream together taste like a boozy chocolate shake. The brandy adds warmth and a little bite in the finish to keep it from being pure dessert.

The recipe calls for modest amounts of liquor relative to a gallon of ice cream, so the alcohol is subtle. The note to add more for desired taste is worth following if you’re serving adults who want something with more backbone.

Pro Tips

• Let the ice cream soften for 10 to 15 minutes before mixing. Rock-hard ice cream doesn’t blend smoothly and leaves chunks.
• Mix in a punch bowl with a ladle, or blend in batches if you want a completely smooth consistency.
• Serve immediately after mixing. The ice cream melts fast and the drink thins out and separates if it sits too long.
• Grate fresh nutmeg on top of each glass for a classic garnish that adds aroma.

Variations

• Use chocolate ice cream instead of vanilla for a double-chocolate version.
• Swap brandy for bourbon for a warmer, slightly smokier take.
• Add a shot of Kahlua alongside the creme de cacao for deeper coffee-chocolate flavor.