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Getting Ready For Mardi Gras09:17
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King Cakes, fancy balls and brandymilk punch are some of the staples of Mardi Gras season in New Orleans. Poppy Tooker, a native New Orleanian and host of the public radio program Louisiana Eats!, explains the traditions to Here & Now's Robin Young. She also shares this recipe for Milk Punch:

Milk Punch

Milk punch is another Mardi Gras tradition. The version pictured is made with brandy and dark rum. (Reese Lloyd/Flickr)
Milk punch is another Mardi Gras tradition. The version pictured is made with brandy and dark rum. (Reese Lloyd/Flickr)
Poppy Tooker is pictured at this year's Mardi Gras celebration in New Orleans. (Courtesy of Poppy Tooker)
Poppy Tooker is pictured at this year's Mardi Gras celebration in New Orleans. (Courtesy of Poppy Tooker)

Serves 6.

Ingredients:
1 cup (8 oz.) brandy or bourbon
1/2 cup cream
2 cups whole milk
1/4 teaspoon vanilla
3 Tablespoons powdered sugar
Fresh grated nutmeg

Instructions:
Mix all ingredients together in a blender or combine in a cocktail shaker and shake until frothy. Pour back into the milk container to take out to the parade! Shake before pouring, sprinkle with nutmeg on top and serve.

This is what Poppy Tooker calls the Mardi Gras breakfast of champions: deviled eggs and milk punch in a "go cup." (Poppy Tooker)
This is what Poppy Tooker calls the Mardi Gras breakfast of champions: deviled eggs and milk punch in a "go cup." (Poppy Tooker)

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This segment aired on February 9, 2015.

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