Junket (dessert) Junket (dessert) Junket is a milk-based dessert, made with sweetened milk and rennet, the digestive enzyme that curdles milk. 'Curds and Whey' is an archaic term for junket. To make junket, milk (usually with sugar and vanilla added) is heated to approximately body temperature and the rennet, which has been dissolved in water, is mixed in to cause the milk to set. The dessert is chilled prior to serving. Junket is often served with a sprinkling of grated nutmeg on top. For most of the 20th century in the eastern United States, junket was often a preferred food for ill
Milk punch in a glass and made with fresh milk or cream. It is common in New Orleans and traditional on holidays throughout the Deep South. Eggnog is a variation of milk punch, sometimes called "egg milk punch". "Milk punch" also refers to a hot Irish drink, "", made of equal parts whiskey and milk. It may be flavored with melted butter, sugar, honey, cinnamon, nutmeg or cloves. Milk punch Milk punch is a milk-based brandy or bourbon beverage. It consists of milk, the spirit, sugar, and vanilla extract. It is served cold and usually has nutmeg sprinkled on top. The drink